Fall is almost over, and we are headed into winter, but before we do, this is a really Fall dish I made. It is really simple and doesn’t take that much time to be honest. I think I have said this before, but I like chicken thighs because they are easy to bake and are more juicy and tender (not a breast fan). Also, I am kind of a sucker for the skin. I got the recipe just randomly browsing sites (not even really sure how I got there). In the end, I definitely enjoyed this one, but next time I probably won’t use as many cherry tomatoes, as it can get kind of pricey the more you use.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 teaspoon kosher salt
- 2 cups of cherry tomatoes
- 6 whole cloves garlic, peeled
- 1 1/2 Tbsp balsamic vinegar
- 1 1/2 teaspoons olive oil
- 2 sprigs fresh rosemary
Instructions
- Sprinkle both sides of the thighs with salt and place in baking pan with some space in-between each thigh, skin side up
- Cut the tomatoes in half and mix in a bowl with garlic, olive oil, and balsamic vinegar
- Pour the tomatoes over the chicken pieces and arrange them so they fill the gaps between the thighs
- Lay sprigs of rosemary over the tomatoes
- Bake at 350 degrees for ~45 minutes
- Skim excess fat/oil and serve with whatever you feel like
Chivalrous Cooking 