Another simple classic from Rachel Roddy.
Ingredients:
8 skin-on, bone-in chicken thighs
olive oil
salt, to taste
1 pint cherry tomatoes, halved
3 small garlic cloves, peeled and gently pressed, but left whole
2 sprigs rosemary
Preheat oven to 350.
Rub the chicken thighs with olive oil and salt, then arrange them skin side up in a single layer in a large baking dish.
Toss the halved cherry tomatoes and garlic with two tablespoons of olive oil and some salt, then tip them on top of the chicken and push the mix into the gaps between the thighs.
Lay a couple of sprigs of rosemary over the top, then bake, uncovered, 45-50 minutes, until the chicken is well browned on top and cooked through.
