Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 2 cups cherry tomatoes, left whole
  • 4 cloves garlic, smashed
  • 1 medium red onion, cut into 1-inch wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the chicken thighs, cherry tomatoes, red onion, and smashed garlic with olive oil, dried oregano, smoked paprika, sea salt, and black pepper until evenly coated.
  3. Spread the mixture in a single layer on the prepared baking sheet to ensure optimal air circulation.
  4. Roast for 25-30 minutes until the cherry tomatoes blister and burst, and the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the pan from the oven and immediately drizzle fresh lemon juice over the hot chicken and tomatoes to deglaze the pan and brighten the flavors.