Baked Chicken with Cherry Tomatoes and Garlic
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Category
Dinner
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Cusine
American
What do you need?
How to make?
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
Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt. Preheat oven to 375 degrees F .
Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.
Pour the cherry tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.
(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.
Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.
Serve with toasted crusty bread, buttered noodles, or rice. .