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Old 09-11-2015, 11:28 AM
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Thumbs up Baked Chicken with Tomato and Garlic

2 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
1/2 teaspoon kosher salt
2 cups of cherry tomatoes (a heaping basket)
6 whole cloves garlic, peeled
1 1/2 Tbsp balsamic vinegar
1 1/2 teaspoons olive oil
2 sprigs fresh rosemary (or 1/2 teaspoon 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. 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.
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Last edited by seleach; 11-29-2015 at 02:04 PM.
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Old 11-29-2015, 02:04 PM
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Thumbs up This Recipe Has Won a Blue Ribbon

Happy6 has given this recipe a Blue Ribbon.

Congrats Charlotte!

Thank you Caroline for being a recipe tester,
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Old 11-29-2015, 04:29 PM
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Good dinner,served with rice. If you like garlic and tomato you'll enjoy this chicken. I used very little salt and dry rosemary not fresh. Next time I may use chicken breast's .
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