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Baked Lemon Herb Chicken Thighs for Two with Roasted Tomatoes & Feta

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Total Time 35 minutes
Servings: 2
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 2 bone-in skin-on chicken thighs
  • 1 cup cherry tomatoes
  • 1/3 cup crumbled feta cheese
  • 3 garlic cloves smashed
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh basil or parsley to finish

Method
 

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl mix together the olive oil, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
  3. Pat the chicken thighs dry and place them skin-side up in a baking dish. Rub the herb mixture all over the chicken, getting some under the skin if possible.
  4. Scatter the cherry tomatoes and smashed garlic cloves around the chicken in the dish.
  5. Roast uncovered for 28–32 minutes until the chicken skin is deep golden brown and the internal temperature reaches 165°F (74°C). The cherry tomatoes should be blistered and beginning to burst.
  6. Remove from the oven and immediately scatter the crumbled feta over the tomatoes.
  7. Return to the oven for a final 3–4 minutes until the feta is just warmed and beginning to turn golden at the edges.
  8. Finish with fresh basil or parsley and serve directly from the baking dish.

Notes

Bone-in, skin-on chicken thighs consistently deliver the best result in a dish like this — the skin crisps beautifully in a hot oven and the bone keeps the meat moist throughout. They cost noticeably less than chicken breasts and produce a better final plate. Cherry tomatoes are worth buying for this recipe specifically because they burst into a natural sauce around the chicken as they roast, adding flavour at no extra effort.