Balsamic Roasted Chicken Caprese

Ingredients

• 6bone-in skin-on chicken thighs
• 1 pintcherry tomatoes
• 4 clovesgarlic, smashed
• 3 tbspbalsamic vinegar
• 2 tbspolive oil
• 1 tspdried oregano
• 8 ozfresh mozzarella torn into pieces
• 1 small handfulbasil leaves
• to tastesea salt and black pepper
• to finishflaky salt and balsamic glaze

Method

1. 01

   Heat the oven to 425°F (220°C). High heat is the difference between rendered, crisp skin and limp, pale skin.

2. 02

   Pat the chicken dry. Season generously on both sides with salt, pepper, and oregano.

3. 03

   Toss the tomatoes and garlic with the olive oil, balsamic, and a pinch of salt in a wide ovenproof skillet or sheet pan. The balsamic will reduce into a syrup as it roasts; this is intentional.

4. 04

   Lay the thighs skin-side up among the tomatoes — skin must be uppermost and dry to crisp.

5. 05

   Roast for thirty to thirty-five minutes, until the skin is deep gold and the tomatoes have collapsed into a jammy pool.

6. 06

   Pull the pan from the oven. Tear the mozzarella across the chicken and tomatoes — torn, never sliced; the irregular edges melt softer.

7. 07

   Slide back into the oven for two to three minutes, just until the mozzarella has slumped and started to melt. Don't let it brown.