Sunday Supper: Sun-dried Tomato Roasted Chicken

It's Sunday, late evening... Matt is putting a sugar-crazed Walter to bed and I'm reflecting on a fun-packed weekend. We celebrated Walter's 2nd Birthday at our favorite local park, enjoyed some neighborhood festivities, and ended the night trick-or-treating with friends and family. We spent most of today cleaning our house and running errands, but of course ended the weekend with an awesome meal. 

Tonight, my brother and sister-in-law Kate and Brandon joined us with their kiddos.. along with our beloved Tina and Roma! Sunday supper is generally tackled in a tag-team approach, we supply with main dish and our guests will bring some supporting dishes, ingredients, or dessert. After a some what exhausting weekend, I wanted to choose a main dish that kind of "takes care of it self". This recipe for Sun-dried Tomato Roasted Chicken is one of my favorites and can be done start to finish in just 45 minutes. 

Sun-dried Tomato Roasted Chicken 

• 8 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 3 tablespoons unsalted butter, divided 
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup julienned sun dried tomatoes in olive oil, drained
• 1/4 cup grated Parmesan
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 cup basil leaves, sliced or chopped for garnish

Directions:

• Preheat oven to 400 degrees F.
• Season chicken thighs with salt and pepper, both sides.
• Melt 2 tablespoons butter in a large oven-proof skillet (preferably cast iron for the best browning!) over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; remove from the pan and set aside.
• Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently about 1-2 minutes. Stir in chicken broth, cream, sun dried tomatoes, parmesan, thyme, oregano and basil.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
• Place into oven and roast until completely cooked through, about 25-30 minutes.
• Serve immediately, garnished with basil! And don't forget to scoop the sauce!

Brandon and Kate brought carrots and zucchini.. oven roasted.

Christina brought red potatoes that we sautéed on the grill... with rosemary, salt, and pepper

Though we usually include a dessert on this special night, we decided to skip since everyone has had more that enough Halloween candy this weekend! It was a chilly, rainy night so we were crazy and got our energy out inside building block towers and racing cars. If chicken is a go-to meal for your family, try this recipe! Every single kiddo asked for more- which never happens! It was a fun night and dinner was awesome... savory, hardy, and composed of whole-foods! Until next Sunday supper...

xo,

Monica