Braden Family Cookbook

Chuck Braden

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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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cup olive oil

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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