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Title: Baked Chicken w/Cherry Tomatoes & Garlic
Categories: Poultry, Vegetables, Herbs, Pasta
Yield: 5 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 Sprigs fresh rosemary
+=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 375ºF/190ºC.

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.)

Yield: Serves 4 to 6

Recipe from: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... DitchDaDate: Lick your plate. Offer to lick theirs.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)