Braden Family Cookbook
Chuck Braden
ROAST CHICKEN THIGHS WITH TOMATOES AND HERBS Oregonian
For 4
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8 chicken thighs, skin on, bone in |
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Large onion cut in 1/4“ slices |
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8 cloves garlic, peeled and crushed, not chopped |
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1 1/2 # cherry tomatoes or other small tomatoes cut in half |
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¼ cup olive oil |
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¼ TSP chili pepper flakes |
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3 TBSP chopped marjoram or thyme |
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Kosher salt |
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