Garlic Chicken with Roasted Tomatoes Recipe courtesy of Celebrity Chef and Author G. Garvin
- 1 cup olive oil
- 2 medium onions, sliced
- 18 cloves garlic, thinly sliced
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh thyme
- 6 chicken thighs
- 2 tbsp. olive oil
- Kosher salt and ground black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup red cherry tomatoes
Plan to marinate chicken for 10 to 24 hours before your meal.
Make-ahead marinade: In a medium bowl combine the olive oil, half of the onions, half of the garlic, the rosemary and the thyme. Place chicken in a re-sealable bag set in a shallow bowl. Pour marinade over chicken and seal bag. Transfer to refrigerator and let marinate 10 to 24 hours (longer is better).
Preheat oven to 350°F. In a large, heavy roasting pan heat the 2 tbsp. olive oil. Once the oil is hot, remove the chicken from the marinade, discarding the marinade, and season the chicken with salt and pepper. Place roasting pan on the stove and sear the chicken, skin side down, for 3 minutes. Turn chicken over and cook for another 4 to 5 minutes. Then add the onions, garlic, all the tomatoes, rosemary and thyme sprigs. Transfer roasting pan to the oven for 15 to 20 minutes or until chicken is cooked through (180°F).
Great served over brown rice or with sautéed broccoli.