Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tsp (2g) dried oregano
  • 2 cups (300g) cherry tomatoes
  • 6 cloves (18g) garlic, smashed
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) melted unsalted butter
  • ¼ cup (60ml) dry white wine
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Pat chicken thighs completely dry with paper towels. Rub with olive oil, salt, pepper, and oregano.
  2. Place chicken thighs skin-side down in a cold cast iron skillet, then turn heat to medium-high. Sear for 5–7 minutes without moving until skin is mahogany-colored and crisp, then flip.
  3. Scatter whole garlic cloves and cherry tomatoes around the chicken. Drizzle with melted butter and lemon juice. Pour white wine into the pan to deglaze the brown bits.
  4. Transfer skillet to the oven and roast for 15–20 minutes until tomatoes burst and chicken reaches an internal temperature of 165°F (74°C).
  5. Remove from oven and let the chicken rest in the pan for 5 minutes. Garnish with fresh parsley before serving.