Crispy Chicken Thighs Recipe With Fresh Tomato & Red Onion Relish by Jan Mostrom

I love easy meals that are cooked on the stove top to get the great browning, then popped in the oven to cook all the way through. These crispy baked chicken thighs with beautiful tomato and onion relish are so easy! The fragrant seeds (I chose cumin seeds) and lemon zest add a tart, savory and smoky flavor that complements the sweetness of the onion and tomatoes in this gluten-free dish.

Cherry tomatoes are just hitting their best harvest time, so pick some up along with these other items to prepare this easy baked chicken thighs recipe: fennel or cumin seeds, a lemon, sea salt, bone-in chicken thighs, red onion, crushed red pepper flakes, olive oil and either fresh basil or fresh mint.

This chicken dinner is wonderful served with hot, crusty bread or a fresh vegetable on the side. Any leftover chicken makes a wonderful chicken salad for an easy lunch the next day. While you enjoy this delicious winner winner chicken dinner, read about the health benefits of onions and the health benefits of tomatoes. 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 1 teaspoon fennel seeds or cumin seeds, smashed
• zest from 1 large lemon
• 1 teaspoon fine sea salt, or more to taste
• 2 - 21/2 pounds bone-in, skin-on chicken thighs
• 2 cups cherry tomatoes, sliced in half
• 1 small red onion, halved and thinly sliced
• crushed red pepper flakes, to taste (plus more for serving)
• olive oil, for drizzling
• 1/2 cup chopped or torn fresh basil or mint leaves

Recipe Notes

• If you don't have a mortar and pestle, you can place the seeds on a cutting board and use the flat side or a large knife to press them down to release the aroma and crush the seeds.
  

• You could use a cast iron skillet for this recipe, which is safe on the stovetop and in the oven.

• Store any leftovers in an airtight container in the fridge for up to three days.

Here's how to make it: 

1. Put the seeds in a mortar and grind them slightly with the pestle. The goal is not to grind into powder, but just break open the seeds to release the wonderful smell.
   
2. In a small bowl mix the seeds, lemon zest and salt.
   
   
3. Rub the seasoning all over the chicken thighs and under the skin where possible.
   
4. Place a large ovenproof skillet on top of the stove on medium-high heat. Once the pan has heated up, place the chicken inside with the skin side down. Cook until the skin is nice a brown, about 7 to 8 minutes.
   
5. Turn the chicken over and place them into a preheated 375-degree F oven for another 20 to 25 minutes until the internal temperature is at least 165 degrees F.
   
6. While the chicken is in the oven combine the tomatoes, red onion, crushed red pepper flakes and a bit of salt. Toss to combine.
   
7. When the chicken is done remove it from the oven and place them on a large plate or platter.
   
8. Add some or all of the chicken drippings from the pan and then spread the tomato and onion mixture over the chicken.
   
9. Top with fresh basil or mint and more crushed red pepper flakes if you wish and enjoy!
   
   

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