Moist and rich-tasting roasted chicken need not be something you only enjoy on a weekend when you have hours to spend in the kitchen—chicken parts can roast in less than 40 minutes. Use drumsticks and thighs, since they cook quickly but will stay juicy. Toss a handful of cherry or grape tomatoes onto the pan for the last 15 minutes of cooking, and then serve them alongside as a sweet, chunky sauce.

Serves 4


  • 4 1/2 pounds chicken drumsticks and thighs, bone in, skin on
  • 3 Tbsp. olive oil, divided
  • Cherry or grape tomatoes
  • Salt
  • Pepper


Preheat oven to 400°.

Brush 1 Tbsp. olive oil on a 13 x 9-inch sheet pan with a rimmed edge. Arrange chicken on pan. Drizzle another Tbsp. olive oil over chicken and season all over with salt and pepper.

Bake 20 minutes. While chicken is roasting, toss tomatoes with remaining olive oil in a medium bowl. Season with salt and pepper.

Carefully remove pan from oven and gently pour tomatoes in between pieces of chicken. Return pan to oven and continue baking for 10 to 15 more minutes, until tomatoes are starting to pucker and chicken is browned and cooked through (internal temperature should be 165°).

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