Yield: 4 servings
|1||Juice of 1 lemon|
|1||Clove garlic, crushed|
|½ teaspoon||Dried thyme leaves|
|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.