Kelsey’s Pan Roasted Chicken Thighs with Cherry Tomatoes & New Potatoes

Full of Mediterranean flavors, this one-pan chicken thigh recipe goes from skillet to table in under an hour.

Serves 4


  • 4 skin-on, bone-in chicken thighs (about 2¼ pounds)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • ½ cup slivered onion
  • 1 tablespoon chopped garlic
  • 2 cups new potatoes, halved
  • 1 sprig oregano
  • 1 lemon, quartered


  1. Preheat oven to 425°F.
  2. Season chicken with salt and pepper. Heat oil in large cast-iron or heavy nonstick skillet over high heat.
  3. Sear chicken in skillet, skin side down, for about 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
  4. Add tomatoes, onion, garlic and potatoes and transfer skillet to oven. Cook for about 20 minutes, flipping chicken halfway through.
  5. Transfer to a plate, garnish with oregano and lemon quarters and let rest 5 minutes before serving.