Chicken Thighs

Lemon Rosemary Chicken with Cherry Tomatoes

Prep Time

5 Mins

Cook Time

45 Mins

Total Time

50 Mins


8 The Best Dressed Chicken thighs, boneless, skinless, patted dry
2 tbsp olive oil
3 tbsp fresh rosemary leaves, finely minced
2 cups cherry tomatoes
4 garlic cloves, smashed
¼ tsp pepper flakes
2 tbsp sherry vinegar
1 lemon juice and zest
2 cups chicken broth
1 tsp sea salt
1 tsp freshly cracked black pepper


  • Season the chicken thighs with the salt, pepper and half of the fresh rosemary.
  • Heat 1 tbsp of olive oil in a skillet over medium heat. Brown the chicken thighs for about 5 minutes on each side. Remove from the skillet and keep warm.
  • Add the remaining tbsp of olive oil to the pan, increase the heat under the skillet and add the tomatoes and garlic. Stir to combine. Add a pinch of salt, pepper, and red pepper flakes, cooking until the tomatoes begin to burst, about 5 minutes.
  • Stir in the sherry and lemon juice scraping up any brown bits from the pan bottom. Add the chicken broth, the rest of the rosemary and bring to a boil.
  • Return the chicken thighs to the pan, turn the heat to a low simmer, cover and cook for 30 minutes or until a knife inserted into the chicken thighs release juices that run clear. Adjust salt and pepper to taste.
  • Garnish with lemon zest and serve with your favorite sides.

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