Martha Stewart Easy Chicken Thighs Cherry Tomatoes And Pernod Recipe

A splash of Pernod changes everything about a pan of roasted chicken thighs. Martha Stewart’s Easy Chicken Thighs with Cherry Tomatoes and Pernod whisks the anise-flavored liqueur with crushed fennel seeds, lemon juice, and olive oil, tosses it over bone-in thighs, shallots, and vine cherry tomatoes, then roasts everything at 400 degrees for 40 to 45 minutes before a quick broiler finish that blisters the tomatoes and caramelizes the skin.

I make this Martha Stewart chicken thigh recipe when I want a weeknight dinner that looks like I spent all afternoon in the kitchen. It is one of Martha Stewart’s best baked chicken recipes because the Pernod and fennel turn a simple roasting pan into something that smells like a French bistro. One pan, 15 minutes of prep, and one of those chicken dishes that people text you about the next day asking for the recipe.

Try More Dinner Recipes:

• Baked Chicken Thighs
• Chicken Piccata
• Baked Eggs In Roasted Tomatoes

Why You Will Love This Chicken With Cherry Tomatoes:

• The Pernod is the secret weapon: It adds a warm, slightly sweet anise flavor that you cannot get from any other ingredient. I was skeptical the first time I used it, but one bite and I understood why this recipe has a perfect rating from everyone who has tried it.
• One pan, minimal prep: Whisk the sauce, toss everything in a roasting pan, arrange the thighs skin-side up, and walk away. I spend about 15 minutes getting this into the oven and then I am done until it is time to eat.
• The pan sauce is worth fighting over: After roasting, you reduce the pan juices in a saucepan for 2 minutes and it thickens into a glossy, concentrated sauce. I have watched people at my table use bread to wipe their plates clean.

The Broiler Finish

After 40 to 45 minutes of roasting, the recipe switches the oven to broil for just 2 to 3 minutes. This is the step that takes the chicken from good to incredible. The high heat caramelizes the Pernod on the skin, crisps it up dark and golden, and blisters the cherry tomatoes until they split open. I stand by the oven door during this step because it goes from perfect to burnt fast.

Easy Chicken Thighs Cherry Tomatoes And Pernod Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
• Kosher salt and freshly ground pepper
• 1/4 cup Pernod or other anise-flavored liqueur
• 1 tablespoon fennel seeds, crushed with the bottom of a heavy pan
• 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 shallots (8 ounces total), halved lengthwise, or quartered if large
• 12 ounces cherry tomatoes on the vine
• 1/4 cup fresh basil leaves, for serving

How To Make Martha Stewart Easy Chicken Thighs Cherry Tomatoes And Pernod

1. Season and rest: Season the chicken thighs generously with salt and pepper. Let stand at room temperature for 30 minutes. Preheat the oven to 400 degrees with a rack in the center.
2. Assemble the pan: Whisk together the Pernod, crushed fennel seeds, olive oil, and lemon juice. Arrange the shallots and cherry tomatoes in a large roasting pan and season with salt and pepper. Add the chicken and drizzle with the Pernod mixture. Toss to coat, then arrange the chicken skin-side up.
3. Roast and broil: Roast until the chicken is golden and tender, 40 to 45 minutes. Switch the oven to broil and cook until the skin is very crisp and the vegetables are lightly charred, 2 to 3 minutes more.
4. Reduce the sauce and serve: Transfer the chicken and vegetables to a serving platter. Pour the pan juices into a small saucepan. Skim the fat, then reduce over medium-high heat until slightly thickened, about 2 minutes. Drizzle the sauce around the chicken, garnish with basil, and serve.

Recipe Tips

• Crush the fennel seeds yourself: Put them on a cutting board and press down with the bottom of a heavy pan. I do a few firm presses until they crack open. Pre-ground fennel loses its punch fast, so crushing your own right before cooking makes a real difference.
• Double the Pernod mixture: People who make this recipe regularly say they wish there was more sauce. I have started doubling the Pernod, fennel, oil, and lemon juice so there is plenty of liquid in the pan to reduce at the end. The extra sauce is worth every drop.
• Watch the broiler closely: The 2 to 3 minutes under the broiler go fast. The Pernod sugars caramelize quickly and can go from golden to black in seconds. I stand right there with the oven light on and pull the pan the moment the skin looks deeply browned.
• Let the chicken rest at room temperature: The recipe calls for 30 minutes at room temperature before roasting. I do not skip this. Cold chicken from the fridge takes longer to cook through and the outside dries out before the inside catches up.

What Goes Well With This Chicken

The source says to serve this over pasta, polenta, or farro, and I go with mushroom risotto because the earthy risotto and the anise-tomato sauce are a perfect match. You need something to catch all that reduced pan sauce.

I also always put a loaf of sourdough bread on the table because people will use it to mop up every last drop. A quick caesar salad rounds things out if I want a green on the plate.

How To Store Leftovers

Store the chicken and vegetables together with the pan sauce poured over the top. The sauce keeps the thighs moist and the flavors deepen overnight. Keeps 4 days in the fridge. I would not freeze this because the blistered tomatoes break down completely after thawing.

To reheat, I warm everything in a skillet over medium heat with a lid on until heated through. The Pernod and fennel flavors are actually stronger the next day, which I consider a bonus. I eat the leftovers over pasta or just with bread.

FAQs

• What is Pernod? It is a French anise-flavored liqueur with a slightly sweet, licorice-like taste. You can find it in the liquor aisle at most stores. If you cannot find Pernod, ouzo is the closest substitute and I have heard it works perfectly in this recipe.
• Can I use boneless chicken thighs? Bone-in, skin-on thighs are the best choice here because the skin crisps under the broiler and the bone keeps the meat juicy during the long roast. I would not swap to boneless because the texture and presentation are not the same.
• Can I use other cuts of chicken? People who have made this recipe say bone-in, skin-on breasts and legs both work well alongside the thighs. I would stick with skin-on cuts so you get that crispy, caramelized Pernod crust from the broiler.
• Why do I reduce the pan juices separately? Pouring the juices into a small saucepan lets you skim the fat and concentrate the flavors in just 2 minutes. I tried skipping this step once and the sauce was thin and greasy. The reduction is what turns it into something special.

More Dinner Recipes:

• Chicken Scarpariello
• Chicken Pot Pie With Puff Pastry
• Baked Chicken And Onions

Nutrition Facts

(1 serving, serves 4)

• Calories: 520
• Total Fat: 32g
• Saturated Fat: 8g
• Cholesterol: 185mg
• Sodium: 580mg
• Total Carbohydrates: 12g
• Protein: 38g