Pan Roasted Chicken Thighs with Lemon and Cherry Tomatoes
Tender tomatoes add bites of sweetness throughout this simple but deeply flavorful pan-roasted chicken dinner. Bone-in, skin-on chicken thighs are browned on the stovetop and then transferred to the oven, where they bake with lemon slices, garlic, and cherry tomatoes. Served with crusty bread for sopping up the lemony pan juices and fresh, garlicky Swiss chard pesto, the roast chicken thighs are especially good with this wine pairing from Micah Clark, of The Charter Oak in St. Helena, California. "Oaky Sauvignon Blanc is one of my favorite late summer bottles," he says. "One with a lot of Sémillon works with the rich chicken and the bright lemon in this dish."
Recipe Summary test
Pesto can be made up to 2 days ahead and stored in an airtight container in refrigerator.
Lightly oaky Sauvignon Blanc–Sémillon: Arietta On the White Keys Sauvignon Blanc–Sémillon