Rosemary Chicken with Braised Tomatoes and Crispy Potatoes

Ingredients

• 4 medium bone-in chicken thighs
• 3 tbsp, divided avocado oil
• 1 lb, cut into 1-inch chunks russet potatoes
• 2 cups, halved cherry tomatoes
• 5 smashed garlic cloves
• 2 sprigs fresh rosemary
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 8 torn fresh basil leaves

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Toss the potato chunks with 2 tablespoons avocado oil, 1/2 teaspoon salt, and black pepper. Roast on a sheet pan 35-40 minutes, flipping halfway, until crispy.

3. 3

   Meanwhile, pat the chicken thighs dry and season with the remaining salt and pepper.

4. 4

   Heat the remaining avocado oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down 5 minutes until golden, then flip and sear 3 minutes more. Remove to a plate.

5. 5

   Lower the heat to medium, add the garlic and rosemary, and cook 1 minute. Add the cherry tomatoes and cook 2 minutes until they start to burst.

6. 6

   Pour in the white wine and scrape up the browned bits. Simmer 2 minutes, then add the chicken broth.

7. 7

   Return the chicken to the skillet skin-side up and transfer to the oven for 15-18 minutes, until the chicken reaches 175°F internally.

8. 8

   Scatter torn basil over the chicken and serve with the crispy potatoes, spooning the tomato pan sauce over everything.