Braden Family Cookbook
ROAST CHICKEN THIGHS WITH TOMATOES AND HERBS Oregonian
Preheat oven to 450 degrees (yes, it needs to be that hot to brown the chicken). I do it at this temp with a convection oven!
Combine tomatoes, garlic, onion, pepper flakes, 2 TBSP of the chopped herbs, and 1 TSP salt in a large bowl. Toss with the olive oil.
Arrange chicken on a baking sheet with a rim and salt and pepper both sides. Spoon tomato mixture around chicken. Roast in oven for 35 – 45 minutes. Check after 25 minutes and if vegetables getting too dark, add a little water. It is finished when chicken is browned on top and clear juices run out when pierced with a small knife