Lemon garlic chicken thighs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Chicken thighs | |
| 1 | Juice of 1 lemon | |
| 1 | Clove garlic, crushed | |
| ½ | teaspoon | Dried thyme leaves |
| White pepper | ||
| 10 | Cherry tomatoes | |
| 2 | tablespoons | Butter or margarine |
Directions
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.