Broiled Chicken Thighs With Plum Tomatoes & Garlic

March 14, 2021
11 Ratings
Photo by James Ransom
  • Prep time 5 minutes
  • Cook time 50 minutes
  • Serves 4
Author Notes

This recipe is loosely based on Merrill Stubbs’s Braised Chicken Thighs with Tomato and Garlic, and it’s one of the most delicious things I have ever cooked. That’s not hyperbole! The charred thyme makes the chicken taste like it came out of a wood-burning oven at a fancy restaurant, and the fish sauce, while subtle, adds a powerful dimension of flavor. The dish is so quick, easy, and satisfying that it will now make a regular appearance on my table. I prefer to cook the thighs with the bones in, but like to remove them just before serving. To do this, I recommend cutting along the bones while the chicken is raw to make them easier to take out after the thighs are cooked—just run a sharp paring knife along either side of each bone without slicing all the way through.

From Dynamite Chicken: 60 Never-Boring Recipes For Your Favorite Bird (Ten Speed Press, 2019) —Tyler Kord

What You'll Need
  • 2 pounds (900g) bone-in, skin-on chicken thighs
  • 2 teaspoons extra-virgin olive oil
  • 6 plum tomatoes, halved
  • 10 garlic cloves, smashed
  • 7 sprigs (7g) fresh thyme
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fish sauce
  • 2 teaspoons kosher salt
  • 1 loaf bread, for serving
  1. Heat the oven to 400°F (200°C). In a roasting pan, toss the chicken thighs with the oil and 1 1⁄2 teaspoons of the salt. Roast for 45 minutes, or until the thighs are nicely browned but not too dark.
  2. Remove the roasting pan from the oven and turn on the broiler setting to high. Add the tomatoes and garlic and toss with the roasted chicken. Redistribute the chicken, tomatoes, and garlic evenly in the pan and arrange the thyme sprigs over the top. Position the pan directly under the broiler and broil for 4 to 8 minutes, or until the thyme is very charred, the chicken skin is a little charred, and the tomatoes and garlic are starting to brown at the edges.
  3. Remove the pan from the oven and separate out the chicken thighs, resting them on a plate. Put the tomatoes and garlic in a bowl (and spoon in any pan drippings), pulling out any thyme stems that survived the broiler (most of them should have burnt and kind of disintegrated into the tomatoes). Add the vinegar, fish sauce, and remaining 1⁄2 teaspoon salt and toss everything together. The mixture will be saucy. To serve, put the chicken thighs on a platter (deboned and sliced, if you feel like it) and surround with the tomatoes, garlic, and juices, with crusty bread on the side.

See what other Food52ers are saying.

  • jansu
  • suzannakang
  • luke
  • Maia Rossini
    Maia Rossini
  • Tyler Kord
    Tyler Kord

10 Reviews

jansu January 14, 2022
My new favorite recipe. The ratio between effort and outcome is fantastic. Delicious and arranges beautifully on the plate.
Tyler K. January 14, 2022
I haven't made it in so long and now I want it!!
Patricia November 30, 2020
This is hands-down my favorite recipe. Delicious, simple, and impressive looking; I love making it and eating it! Just made it again tonight and it's yummier every time. Can't get over how the short ingredients list ends up making such a complex taste.
Tyler K. November 30, 2020
I'm so glad you like it! It's my favorite recipe from the chicken cookbook!!!
suzannakang October 13, 2020
I just cooked this tonight for dinner and it was a hit with both my husband and my ten-year old. I love the simplicity of the recipe. We served it with angel hair pasta (as we were out of bread) and broccoli. Next time, I want to double the recipe so that we can have leftovers the next day!
knoh August 20, 2019
Loooove this recipe--easy, flavorful and versatile. I have served it over rice pilaf, crusty bread and pasta (garnished with fresh basil leaves). I use whatever tomatoes I have on hand (plum, beefsteak, cherry, or grape), and it has worked with all cuts of dark meat. One small tweak: I prefer softer, less garlicky garlic. I placed peeled, smashed cloves under the chicken and let them bake for the full cooking time.
luke August 8, 2019
This turned out fantastic. The skin was unbelievable, and a perfect use of the over producing tomatoes we have in the backyard.
Tyler K. August 8, 2019
YOU are fantastic!!
Maia R. August 6, 2019
This was so delicious and easy! We served it with a nice sourdough and a green salad. Thank you for a fab dinner!
Tyler K. August 6, 2019