Quarantine day number I’ve lost count. We are trying to make something simple, but different and yet delicious. It sounds easy, but with both of us working full time, it’s not as easy as we want it to be. This is one of the recipes I found that’s actually pretty easy, absolutely tasty, and sort of on the healthier side, depending on what you pair it with.
Servies about 4, cook time: 50 minutes.
- 2 pounds (900 g) bone-in, skin-on chicken thighs (I used boneless ones too sometimes, it’s just as good)
- 1/2 teaspoon kosher salt
- 2 cups of cherry tomatoes or 2 tomatoes on the vine
- 6 whole cloves garlic, peeled
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons extra virgin olive oil
- 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)
1 Arrange chicken thighs in casserole dish, sprinkle with salt: 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.
2 Preheat oven to 375°F (190°C).
3 Prep tomatoes with garlic, vinegar, oil: Cut the cherry tomatoes in half, or the tomatoes on the vine in wedges. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.
4 Place tomatoes, garlic, rosemary around chicken: Pour the 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.)
5 Bake: 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, egg noodles, or rice. We served it with pasta with cream sauce today, just because that’s what we have, and we are not being particularly healthy today….