Crispy chicken skin, sweet persimmon, and fragrant herbs pack this one-skillet supper with incredible flavor. Break this recipe out for an impressive and easy dinner party entrée.
Roasted Chicken Thighs with Persimmons & Red Onion
Yields: 6 servings
- 6 bone-in skin-on chicken thighs
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ cup plus 3 tablespoons olive oil, divided
- 1 medium red onion, cut into ¼-inch-thick slices (about 2 cups)
- 4 Fuyu persimmons, cut into wedges
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- ¼ cup sorghum syrup
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Garnish: fresh thyme sprigs, fresh rosemary sprigs
- Preheat oven to 375°.
- Let chicken stand at room temperature for 20 minutes. Sprinkle with salt and pepper. In a 12-inch cast-iron skillet, heat 3 tablespoons oil over medium-high heat. Add chicken, skin side down; cook until browned, 6 to 8 minutes. Turn chicken over; add onion, persimmons, and herb sprigs to pan. Cook until chicken is browned, about 3 minutes. Remove from heat.
- In a small bowl, whisk together syrup, chopped herbs, and remaining ¼ cup oil. 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 desired.