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2 1/2 pounds bone-in, skin-on chicken thighs (about 8 thighs)
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2 1/2 teaspoons kosher salt, divided
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1 teaspoon olive oil, plus more for drizzling
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1 (12-ounce) container Campari tomatoes (12 to 14 tomatoes), halved
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3/4 cup halved red grapes (12 to 14 grapes)
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1/3 cup chopped shallot (about 1 large shallot)
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3 tablespoons grated lemon zest plus 1/4 cup fresh lemon juice (about 2 lemons)
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2 tablespoons sherry vinegar
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2 tablespoons parsley
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1 tablespoon finely chopped garlic (about 2 garlic cloves)
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15 fresh tarragon leaves
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1/2 teaspoon black pepper
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Flaky sea salt, lemon wedges, and extra-virgin olive oil, for serving
Chicken Thighs with Lemony Sauce Vierge
Brighten up crisp chicken thighs with fresh tomatoes and juicy red grapes.
Nutrition Information
212
Calories
49g
Carbohydrates
16g
Protein
719mg
Potassium
1g
Fiber
8g
Sugar
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