Herb-Roasted Chicken Thighs with Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with fresh herbs and sweet cherry tomatoes until golden and juicy. This American-inspired chicken recipe, ready in about 32 minutes, pairs chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 2 American cuisine 480 cal/serving

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Ingredients

8 oz, bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tsp, finely chopped fresh rosemary
1 tsp, finely chopped fresh thyme
2 cloves, minced garlic
1 cup cherry tomatoes
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat 8 oz chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 2 more minutes.
Step 3: Scatter 2 minced garlic cloves, 1 tsp chopped rosemary, and 1 tsp chopped thyme over chicken, then add 1 cup cherry tomatoes around the edges. Roast in preheated oven for 20-22 minutes until chicken reaches 165°F (74°C) and tomatoes are blistered.
Step 4: Transfer chicken to a plate and tent with foil. Pour pan juices over chicken, garnish with extra herbs, and serve immediately.