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Gallery Easy Chicken Thighs with Cherry Tomatoes and Pernod Credit: Marcus Nilsson Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 4

Ingredients Ingredient Checklist 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds total) Kosher salt and freshly ground pepper 1/4 cup Pernod or other anise-flavored liqueur 1 tablespoon fennel seeds, crushed with the bottom of a heavy pan 2 tablespoons extra-virgin olive oil 1/4 cup fresh lemon juice 4 shallots (8 ounces total), halved lengthwise, or quartered if large 12 ounces cherry tomatoes on the vine 1/4 cup fresh basil leaves, for serving

Gallery Easy Chicken Thighs with Cherry Tomatoes and Pernod Credit: Marcus Nilsson

Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 4

Easy Chicken Thighs with Cherry Tomatoes and Pernod      Credit: Marcus Nilsson

Easy Chicken Thighs with Cherry Tomatoes and Pernod

Credit: Marcus Nilsson

Easy Chicken Thighs with Cherry Tomatoes and Pernod

Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 4

Recipe Summary

prep: 15 mins total: 1 hr 30 mins

Servings: 4

prep: 15 mins

total: 1 hr 30 mins

prep:

15 mins

total:

1 hr 30 mins

Servings: 4

4

Ingredients

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds total) Kosher salt and freshly ground pepper 1/4 cup Pernod or other anise-flavored liqueur 1 tablespoon fennel seeds, crushed with the bottom of a heavy pan 2 tablespoons extra-virgin olive oil 1/4 cup fresh lemon juice 4 shallots (8 ounces total), halved lengthwise, or quartered if large 12 ounces cherry tomatoes on the vine 1/4 cup fresh basil leaves, for serving

Directions

Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.

Preheat oven to 400 degrees with a rack in center. Whisk together Pernod, fennel seeds, olive oil, and lemon juice. Arrange shallots and tomatoes in a large roasting pan; season with salt and pepper. Add chicken; drizzle with Pernod mixture. Toss to coat, then arrange chicken skin-side up.

Roast until chicken is golden and tender, 40 to 45 minutes. Switch oven to broil; cook until skin is very crisp and vegetables are lightly charred, 2 to 3 minutes more.

Transfer chicken and vegetables to a serving platter. Pour pan juices into a small saucepan. Skim fat, then reduce over medium‐high heat until slightly thickened, about 2 minutes. Drizzle sauce around chicken, garnish with basil, and serve.

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All Reviews for Easy Chicken Thighs with Cherry Tomatoes and Pernod

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Easy Chicken Thighs with Cherry Tomatoes and Pernod

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest