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Title: Baked Chicken With Cherry Tomatoes & Garlic
Categories: Poultry, Vegetables, Herbs, Pasta
Yield: 4 Servings
2 lb Bone-in, skin-on chicken
- thighs, trimmed
1/2 ts Kosher salt
2 c Cherry tomatoes
6 cl Garlic; peeled, whole
1 1/2 tb Balsamic vinegar
1 1/2 ts Olive oil
2 Fresh rosemary sprigs -OR-
1/2 ts Dry rosemary
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 F/190 C.
Cut the cherry tomatoes in half. Place in a bowl with the whole
garlic cloves. Sprinkle with balsamic 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. (Skip
for paleo option, skip bread and noodles for gluten-free versions.)
Recipe from:
http://www.simplyrecipes.com
Uncle Dirty Dave's Kitchen
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