Baked Chicken with Cherry Tomatoes and Garlic

Ingredients

• 2 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
• 1/2 teaspoon kosher salt
• 2 cups of cherry tomatoes
• 6 whole cloves garlic, peeled
• 1 1/2 tablespoons balsamic vinegar
• 1 1/2 teaspoons extra virgin olive oil
• 2 sprigs fresh rosemary

Directions

1. Set the chicken thighs in a casserole dish with a bit of space left between the pieces. Season the chicken on each side with salt. Heat the oven to 375 degrees F (190 degrees C).
2. Halve the cherry tomatoes, then add them to a bowl along with the whole peeled garlic cloves. Drizzle in the balsamic vinegar and olive oil, and toss everything together.
3. Spoon the tomato mixture over and around the chicken, nudging it into the gaps so the chicken skin stays uncovered and can brown properly. Set the rosemary sprigs on top of the tomatoes. If you are using dried rosemary, stir it into the tomato mixture instead.
4. Bake uncovered for 45 minutes, until the chicken is cooked through and nicely browned on top. Take the dish out of the oven and let it rest for 5 minutes, then use a ladle to remove the extra chicken fat.
5. Serve with toasted crusty bread, buttered noodles, or rice. For paleo, skip those sides; for gluten-free, skip the bread and noodles.