Sheet Pan Chicken and Tomatoes

This is barely a recipe, but so delicious, fast and easy. It’s now on the weeknight dinner rotation for sure.

Here’s all you need:

Bone in, skin on, chicken thighs (however many you plan on serving)

Cherry tomatoes on the vine

1 garlic bulb

Olive oil, kosher salt, seasoning salt of your choice

A sheet pan

Preheat oven to 450 Fahrenheit

Pat the chicken dry and then brush with olive oil.  Season both sides liberally with seasoning salt if you like (I used Johnny’s Seasoning Salt) or with kosher salt and pepper. Place on the sheet pan, and be sure not to crowd.

Scatter the tomatoes around the chicken.  Cut the garlic bulb in half and place in two spots on the sheet pan.  Drizzle the tomatoes and garlic with olive oil, and season with kosher salt.

Roast 30 minutes, and check with meat thermometer.  If needed, roast a little longer until the chicken thighs reach 165 Fahrenheit.

I served my chicken over rice along with the tomatoes, and the pan juices made a delicious sauce without doing anything to it at all, although I’m sure I could whisk it into a pan sauce with a little doctoring as well.

The flavor on this was incredible for something so easy.