Herb-Roasted Chicken with Tomato Basil Sauce

Ingredients

• 4 bone-in chicken thighs
• 2 tablespoons olive oil
• 4 cloves sliced garlic
• 1 cup canned crushed tomatoes
• 1/2 cup torn fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red chili flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup coarse ground corn grits
• 2 cups chicken stock
• 3 cups arugula
• 1 tablespoon lemon juice

Instructions

1. 1

   Preheat the oven to 425°F. Pat the chicken dry and season with salt, pepper, and oregano.

2. 2

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes. Transfer to a plate.

3. 3

   Add the garlic and chili flakes to the pan and cook 30 seconds. Pour in the crushed tomatoes, scraping up browned bits, and simmer 3 minutes. Nestle the chicken skin-side up in the sauce.

4. 4

   Roast for 20 minutes until the chicken reaches 175°F internally. Stir in the basil off the heat.

5. 5

   Meanwhile, bring the chicken stock to a simmer and whisk in the grits. Cook over low heat, stirring often, until thick and tender, about 20 minutes. Season with salt.

6. 6

   Toss the arugula with lemon juice, remaining olive oil, salt, and pepper. Serve the chicken and sauce over the grits with the salad alongside.