Chicken with Sungold Tomatoes0
I have an important question for the internet: where did sungold tomatoes come from?!? For so many years now, I’ve been a happy patron of my local farmers market, scarfing up delightful August heirloom tomatoes and putting up with mediocre June hothouse tomatoes, and making due with grape tomatoes the rest of the year.
And then this year, out of nowhere, sungold tomatoes are everywhere! And they are so good! With such a long season! It’s amazing! The tomato gods have delivered us this new gift, and you should be as excited as I am! (Alternative hypothesis: the rest of the country has had sungold tomatoes for a decade, but, like frozen yogurt, the fad is just making it’s way to DC. That is definitely a possibility.)
In any case, sungold tomatoes and basil make a great, fresh sauce for a roasted chicken thigh, a wonderful way to extend the feeling of summer.
Chicken with Sungold Tomatoes Recipe
- 1 pack bone-in, skin-on chicken thighs (about four)
- 1 pint or more grape tomatoes
- 2 cloves garlic, peeled
- 1 bundle basil leaves (stems removed)
- Olive oil
- Preheat oven to 350 degrees.
- Heat olive oil at medium-high heat in a large skillet. Pat the chicken dry and salt it then add to the pan, skin side down. Cook until the skin is crispy and brown.
- Flip the chicken and remove it to a baking sheet. Put it in the oven and cook until juices run clear or a thermometer reads 160 in the center.
- Add the tomatoes to the pan.
- Blend the garlic in the Magic Bullet. Remove to a plate and blend the basil in the Magic Bullet.
- When the tomatoes blister and pop, add the garlic and cook until fragrant and just beginning to brown, at least one minute.
- Serve chicken with tomatoes and basil over top.