Description
A quick and easy sheet pan recipe featuring juicy bone-in, skin-on chicken thighs roasted with cherry tomatoes, fresh mozzarella, and basil for a fresh, savory dinner.
Ingredients
- 4 to 6 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 g)
- 1 pint (about 300 g) cherry tomatoes, halved
- 8 oz (225 g) fresh mozzarella balls, torn into chunks
- 1 cup loosely packed fresh basil leaves (about 20 g), torn or roughly chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze (optional)
- 3 cloves garlic, minced
- Salt to taste (preferably kosher salt)
- Freshly cracked black pepper to taste
- 1 teaspoon dried Italian herbs (optional)
Instructions
- Preheat the oven to 425°F (220°C). Set the oven rack to the middle position.
- Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and dried Italian herbs if using. Set aside.
- In a mixing bowl, combine halved cherry tomatoes, minced garlic, 2 tablespoons olive oil, and a pinch of salt. Toss gently to coat.
- Arrange the chicken thighs skin-side up on a rimmed sheet pan (about 13×18 inches). Space them evenly.
- Spoon the tomato mixture around and between the chicken pieces, spreading it out evenly.
- Roast in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crisp. Tomatoes should soften and blister.
- Remove the pan from the oven. Scatter torn fresh mozzarella evenly over the tomatoes and chicken.
- Return to the oven for 5 more minutes to melt the cheese without overcooking.
- Take the pan out and sprinkle fresh basil leaves over everything. Drizzle with the remaining 1 tablespoon olive oil and balsamic glaze.
- Serve immediately, spooning extra juices over the top.
Notes
Patting the chicken dry is key for crispy skin. Do not overcrowd the pan to avoid steaming. Use a meat thermometer to ensure chicken reaches 165°F. Add mozzarella near the end to melt without browning. Tent with foil if chicken browns too fast after 20 minutes. Marinating chicken in olive oil, garlic, and herbs for 30 minutes is optional but adds flavor. Balsamic glaze is optional but recommended for a tangy finish. Leftovers keep well refrigerated for up to 3 days; reheat in oven or toaster oven to maintain crispy skin.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About one chicken th
- Calories: 375
- Sugar: 4
- Sodium: 450
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 6
- Fiber: 1
- Protein: 28
Keywords: sheet pan chicken, Caprese chicken, chicken thighs, easy dinner, one pan meal, juicy chicken, mozzarella, basil, cherry tomatoes