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Basil & Olive Oil Chicken Thighs

Ingredients

  • 4 to 6 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1/3 cup chicken broth or white wine
  • 1/4 cup fresh basil chopped (plus extra for garnish)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Optional: a pinch of red pepper flakes for mild heat

Instructions

  1. Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 5 to 6 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove and set aside.
  3. In the same pan, add minced garlic and sauté for 30 seconds until fragrant. Add cherry tomatoes and cook for 2 minutes until they begin to soften.
  4. Pour in the chicken broth or wine and stir to release any browned bits. Let it simmer for about 1 minute.
  5. Place the chicken back into the pan. Cover and cook on low heat for 15–18 minutes until the meat is tender and cooked through.
  6. Stir in chopped basil, lemon zest, and lemon juice. Let it sit for 2 minutes before serving to allow the flavours to blend.
  7. Plate the chicken with some of the pan sauce spooned over the top. Garnish with a few basil leaves for a fresh finish.