EASY CHICKEN THIGHS WITH CHERRY TOMATOES AND PERNOD

Easy Chicken Thighs with Cherry Tomatoes and Pernod image

Provided by Shira Bocar

Time 1h30m

Number Of Ingredients 9

6 bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
Kosher salt and freshly ground pepper
1/4 cup Pernod or other anise-flavored liqueur
1 tablespoon fennel seeds, crushed with the bottom of a heavy pan
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
4 shallots (8 ounces total), halved lengthwise, or quartered if large
12 ounces cherry tomatoes on the vine
1/4 cup fresh basil leaves, for serving

Steps:

Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.
Preheat oven to 400 degrees with a rack in center. Whisk together Pernod, fennel seeds, olive oil, and lemon juice. Arrange shallots and tomatoes in a large roasting pan; season with salt and pepper. Add chicken; drizzle with Pernod mixture. Toss to coat, then arrange chicken skin-side up.
Roast until chicken is golden and tender, 40 to 45 minutes. Switch oven to broil; cook until skin is very crisp and vegetables are lightly charred, 2 to 3 minutes more.
Transfer chicken and vegetables to a serving platter. Pour pan juices into a small saucepan. Skim fat, then reduce over medium‐high heat until slightly thickened, about 2 minutes. Drizzle sauce around chicken, garnish with basil, and serve.

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