Baked Chicken Thighs With Cherry Tomatoes
Ingredients
- 900 g chicken thighs
- 1/2 teaspoon kosher salt
- 2 cups cherry tomatoes
- 6 whole cloves garlic,
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons extra virgin olive oil
- 1/2 teaspoon dry rosemary
- bread
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Instructions
- Place chicken thighs in a baking dish that allows for a little room between them. Sprinkle both sides of the chicken thighs with salt.
- 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 tomato mixture 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 top and cooked through. Remove from the oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.,Serve with toasted crusty bread, buttered noodles, or rice. (Skip bread and noodles for a gluten-free version.)
Source
Original recipe: View Original
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