Lunch / Dinner
Roasted Chicken Thighs with Persimmons & Red Onion
Crispy chicken skin, sweet persimmon, and fragrant herbs pack this one-skillet supper with incredible flavor.
Ingredients
fresh thyme sprigs, fresh
Instructions
Preheat oven to 375°. Let chicken stand at room temperature for 20 minutes. Sprinkle with salt and pepper. Heat 3 tablespoons oil in a 12-inch cast-iron skillet over medium-high heat. Add chicken, skin side down; cook until browned, 6 to 8 minutes. Turn chicken; add onion, persimmons, rosemary sprigs, and thyme sprigs. Cook until chicken is browned, about 3 minutes. Remove from heat. Whisk together syrup, chopped rosemary, chopped thyme, and remaining ¼ cup oil in a small bowl. Brush half of glaze onto chicken. Bake until an instant-read thermometer inserted in thickest portion registers 165°, 30 to 40 minutes, brushing with remaining glaze halfway through baking.
Garnish with thyme and rosemary, if desire