Crispy Chicken Thighs with Tomato Confit Puttanesca
/These Crispy Chicken Thighs with Tomato Confit Puttanesca bring bistro vibes straight to your dinner table! Wire-rack roasting gives the chicken a super crispy skin, while a vibrant sauce made from reserved tomato garlic-thyme confit oil, melting anchovies, olives, and capers delivers a rich, briny punch in every bite. Easy enough for a weeknight, yet elegant enough to impress!
Find the Delecticious Tomato with Garlic & Thyme Confit recipe here.
INGREDIENTS HIGHLIGHTS
Bone-In, Skin-On Chicken Thighs: Bone-in thighs yield the juiciest bite and hold up perfectly to roasting, while the skin crisps up to a golden crackle that stands up to the rich puttanesca sauce.
Garlic-and-Thyme Tomato Confit & Infused Oil: The star of the dish! Slow-roasted tomatoes bring a concentrated, rich sweetness, while the saved garlic-thyme olive oil serves as the aromatic base for building the entire sauce.
Anchovy Fillets: Don't skip these! Melted into the warm oil, anchovies dissolve completely to add a deep, savory umami backbone without making the dish taste fishy.
Kalamata & Green Olives: A dual-olive combo provides contrasting textures and layers of salty, buttery, and tangy notes. Torn pieces catch the sauce better than neat slices.
Capers: Drained and roughly chopped, capers add little bursts of sharp, briny acidity to cut through the richness of the confit oil and chicken skin.
Dry White Wine: A splash of crisp white wine (like Pinot Grigio or Sauvignon Blanc) deglazes the pan, burns off to leave a subtle fruity acidity, and ties the savory and briny flavors together.
Fresh Thyme & Herbs: Earthy fresh thyme blooms in the oil to infuse every spoonful, while a scattering of fresh parsley or basil at the end adds a bright, herbaceous finish.
PREP & ROAST THE CHICKEN
Preheat your oven to 400°F (or 425°F if you love extra-crispy skin!). Line a rimmed baking sheet with aluminum foil for easy cleanup, then set a wire baking rack right on top. Lightly spray the rack with non-stick cooking spray so the chicken skin won't stick.
Take your bone-in, skin-on chicken thighs and pat them thoroughly dry on all sides with paper towels. Drizzle a teaspoon of olive oil over the thighs and rub to coat. In a small dish, mix the garlic powder, smoked paprika, salt, and black pepper, then generously rub the seasoning blend over every side of the chicken.
Arrange the thighs skin-side up on the prepared wire rack, leaving a little room between each piece so the hot air can circulate freely. Slide the baking sheet into the oven and roast for 30 to 40 minutes until the skin turns a deep golden brown and crackles.
Delecticious Tip: Elevating the chicken on a wire rack allows hot air to circulate completely around each thigh, rendering out the fat so the skin gets super crispy while the meat stays tender and juicy!
MAKE THE TOMATO CONFIT PUTTANESCA
Delecticious Timing Tip: The sauce only takes about 12 to 15 minutes total. Start building your sauce halfway through the chicken’s roast time (around 20 minutes in) so it finishes simmering right as the chicken comes out of the oven to rest.
While your chicken roasts, warm 3 tbsp of reserved tomato confit oil in a wide skillet over medium-low heat. Add the sliced garlic and chopped anchovies, cooking for 2–3 minutes until the anchovies completely dissolve.
Stir in the fresh thyme, torn Kalamata and green olives, and capers. Cook for 2 minutes to let the briny, salty flavors bloom into the warm oil.
Pour in ⅓ cup of dry white wine, turn the heat up to medium, and let it bubble rapidly for 3–4 minutes until reduced by half to burn off the sharp alcohol.
Turn the heat down to low, then gently fold in your 2 cups of tomato confit. Simmer quietly for just 5 minutes to warm the tomatoes through.
Delecticious Tip: Adding the tomato confit at the very end and warming it gently on low heat keeps the tomatoes plump, silky, and intact so they don't break down into a smooth sauce!
REST & ASSEMBLE
Your chicken is ready to come out of the oven when an instant-read meat thermometer inserted into the thickest part of the thigh (without touching the bone) reaches 175°F to 185°F.
Remove the baking sheet from the oven and let the chicken rest right on the wire rack for 5 minutes while your sauce stays warm on low heat.
Delecticious Tip: Resting the chicken on the wire rack prevents the undersides from steaming on a flat surface, keeping the skin nice and crispy while giving the juices time to redistribute throughout the meat.
To assemble, spoon a generous layer of the warm tomato confit puttanesca onto the center of each plate. Sprinkle fresh torn parsley or basil over the sauce, then nestle a golden, crispy chicken thigh right on top. Garnish the chicken with a couple of fresh thyme sprigs and serve immediately!
Crispy Chicken Thighs with Tomato Confit Puttanesca
Ingredients
Instructions
- Preheat & Prep: Heat oven to 400°F (200°C) or 425°F (220°C). Line a baking sheet with foil and top with a wire rack sprayed with non-stick spray.
- Dry: Thoroughly pat the chicken thighs completely dry on all sides using paper towels.
- Season: Rub oil over the thighs, mix spices (garlic powder, paprika, salt, pepper) together, and rub them evenly over the chicken.
- Bake: Place thighs skin-side up on the rack and bake for 30–40 minutes until skin is golden brown and internal temperature hits 175°F–185°F.
- Rest: Let rest for 5 minutes on the rack before serving.
- Melt the Umami: While the chicken roasts, heat 3 tbsp of your infused tomato confit oil in a wide skillet over medium-low heat. Add the sliced garlic and chopped anchovies, cooking for 2–3 minutes until the anchovies completely dissolve. Keep a close eye on the heat so the infused oil doesn't scorch.
- Bloom the Herbs & Brine: Stir in the fresh thyme leaves, Kalamata olives, green olives, and capers. Cook for 2 minutes to let the flavors blend into the oil.
- Reduce the Wine: Pour in the white wine, turn the heat up to medium, and let it bubble rapidly until the liquid reduces by half (about 3–4 minutes) to burn off the alcohol.
- Finish with Confit: Turn the heat to low, gently stir in your 2 cups of tomato confit, and let it simmer for 5 minutes just until the tomatoes are heated through. Taste for seasoning (the infused oil and briny elements will likely provide all the salt you need).
- Plate and Serve: Spoon a generous scoop of the warm confit puttanesca sauce onto the center of each plate. Nestle a crispy chicken thigh right on top of the sauce, garnish the sauce with fresh parsley or basil, and place a couple of fresh sprigs of thyme over each chicken thigh.