Roasted Chicken Thighs with Calabrian Chilies – Easy Recipe

Last Updated on 2 months by Neha Deshmukh

Roasted Chicken Thighs with Calabrian Chilies – Easy Recipe

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight favorite in my kitchen – a little bit of warmth, a little bit of spice, and a whole lot of flavor. Honestly, it’s the kind of dish that just feels like a hug on a plate. Let’s get cooking!

Why You’ll Love This Recipe

This Roasted Chicken Thighs with Calabrian Chilies recipe is a winner for so many reasons. It’s relatively quick – ready in about 35 minutes – but tastes like you’ve been slaving away for hours. The Calabrian chilies bring a beautiful fruity heat that’s totally addictive, and the simple sauce is just begging to be soaked up with some rice or crusty bread. Plus, it’s surprisingly easy to make!

Ingredients

Here’s what you’ll need to bring this dish to life:

• 4 chicken thighs
• 4-5 Calabrian chilies
• 10-15 cherry tomatoes
• 1 to 1.5 cups chicken stock (about 240-360ml)
• 1 sprig fresh thyme
• Salt and pepper to taste
• Olive oil as needed

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

Calabrian Chilies: A Deep Dive into Flavor & Heat

These little gems are the star of the show! They’re not just about heat; they have a lovely smoky, fruity flavor that’s unique. You can usually find them packed in oil – I like to keep a jar on hand. If you can’t find them, you can substitute with red pepper flakes, but it won’t be quite the same.

Chicken Thighs vs. Breasts: Why We Choose Thighs

I always opt for thighs in this recipe. They’re so much more forgiving than chicken breasts, staying juicy and tender even if you cook them a little longer. Plus, the skin gets beautifully crispy! You could use breasts if you prefer, but keep a close eye on them to avoid drying them out.

The Importance of Good Quality Chicken Stock

Seriously, don’t skimp on the stock! It forms the base of our sauce, so a good quality stock will really elevate the flavor. Homemade is best, of course, but a good store-bought one works perfectly fine. I usually go for low-sodium so I can control the salt level.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels. This is key for crispy skin! Rub them with a generous drizzle of olive oil, then season well with salt and pepper.
3. Heat a little olive oil in an oven-safe skillet (cast iron is ideal!) over medium-high heat. Sear the chicken thighs skin-side down until they’re beautifully golden brown – about 5-7 minutes. Don’t overcrowd the pan; you might need to do this in batches. Remove the chicken and set aside.
4. Drain off any excess fat from the skillet. Now, for the flavor! Add the chopped Calabrian chilies and cherry tomatoes to the pan. Cook for a few minutes, until the tomatoes start to soften and release their juices.
5. Deglaze the pan with a splash of chicken stock, scraping up all those lovely browned bits from the bottom. Those bits are flavor gold!
6. Add the sprig of fresh thyme to the skillet. Return the chicken thighs to the pan, nestling them amongst the tomatoes and chilies.
7. Pour in enough chicken stock to come about halfway up the sides of the chicken.
8. Roast in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs.
9. Once cooked, remove the chicken from the pan and let it rest for a few minutes.
10. Place the skillet back on the stovetop and simmer the sauce until it thickens slightly. If it needs a little extra oomph, add a splash of concentrated chicken stock. Taste and adjust the seasoning as needed.
11. Serve the chicken with the sauce spooned over, garnished with a fresh sprig of thyme.

Expert Tips

Here are a few things I’ve learned along the way to make this recipe even better:

Achieving Crispy Skin Every Time

Patting the chicken dry is essential. Also, don’t be afraid to really get a good sear on the skin in the skillet. That initial browning is what creates that irresistible crispiness.

Understanding Internal Temperatures for Perfectly Cooked Chicken

A meat thermometer is your best friend! It takes the guesswork out of cooking chicken. Remember, 165°F (74°C) for breasts and 175°F (79°C) for thighs.

Deglazing the Pan: Maximizing Flavor

Don’t skip this step! Those browned bits stuck to the bottom of the pan are packed with flavor. Deglazing with stock releases all that goodness into the sauce.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment: Mild to Fiery

Adjust the number of Calabrian chilies to your liking. For a milder dish, remove the seeds from the chilies before chopping. For a real kick, add a pinch of red pepper flakes!

Vegan Adaptation: Using Seitan or Tofu

You can easily make this vegan by swapping the chicken for seitan or firm tofu. Sear the seitan/tofu until golden brown and follow the rest of the recipe as written.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your chicken stock is gluten-free.

Festival Adaptations: A Perfect Weeknight or Holiday Meal

This dish is versatile enough for any occasion. I’ve served it for casual weeknight dinners and even at Diwali celebrations. It pairs beautifully with a side of jeera rice or naan.

Serving Suggestions

This roasted chicken is amazing with:

• Steamed rice (basmati is my go-to!)
• Roasted vegetables (potatoes, carrots, or broccoli)
• A simple green salad
• Crusty bread for soaking up the sauce

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

What is Calabrian chili and where can I find it?

Calabrian chilies are Italian chili peppers known for their fruity, smoky flavor and moderate heat. You can usually find them in jars packed in oil at Italian specialty stores, well-stocked supermarkets, or online.

Can I use dried Calabrian chilies instead of fresh?

You can, but the flavor won’t be quite as vibrant. Rehydrate the dried chilies in hot water for about 30 minutes before chopping and using.

What if I don’t have an oven-safe skillet?

No problem! Sear the chicken in a regular skillet, then transfer it to a baking dish before roasting in the oven.

How can I make the sauce less spicy?

Remove the seeds from the Calabrian chilies, use fewer chilies, or add a dollop of yogurt or cream to the sauce.

Can I prepare this dish ahead of time?

You can sear the chicken and make the sauce ahead of time. Store them separately in the refrigerator and then roast everything together when you’re ready to serve.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!