Crispy skin, juicy meat, and a rich tomato sauce — all in one pan in 30 minutes. 44g protein per serving.
Preheat oven to 200°C (180°C fan).
Pat chicken thighs completely dry with paper towel — this is the secret to crispy skin. Season generously with salt, pepper, and paprika.
Heat an oven-safe pan over high heat. Add olive oil. Sear chicken thighs skin-side down for 5–6 minutes without moving until the skin is deep golden.
Flip chicken. Add cherry tomatoes, garlic cloves, and thyme around the chicken. Drizzle balsamic over the tomatoes.
Transfer pan to oven. Roast 20–22 minutes until chicken reaches 75°C internal temperature.
Rest 3 minutes before serving. The tomatoes will have burst into a glossy sauce.
Dry skin = crispy skin. Leaving chicken uncovered in the fridge for an hour before cooking draws out extra moisture.
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