Yield: 4 servings
Measure | Ingredient |
---|---|
8 \N | Chicken thighs |
1 \N | Juice of 1 lemon |
1 \N | Clove garlic, crushed |
½ teaspoon | Dried thyme leaves |
\N \N | White pepper |
10 \N | Cherry tomatoes |
2 tablespoons | Butter or margarine |
Wash and pat dry chicken. Put chicken in a bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more- turn pieces at least once. Place thighs on a rack in the baking pan, skinside up. Sprinkle with salt and pepper. Bake at 425 deg. for about 30min. Halve cherry tomatoes.
Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat through. Put chicken on serving platter. Spoon on sauteed tomatoes. Serve immediately.