In my house a tray of roasted chicken thighs is the start of many weeknight meals. I make Chicken and Cherry Tomatoes year round because I use tinned cherry tomatoes. I’m a big fan of tinned goods because they’re cheap, preserved at the height of their flavour and on hand at a minute’s notice from the pantry. I love a recipe with very few ingredients that delivers a lot of flavour which is why I keep coming back to this dish which I serve with rice or jacket potatoes.
Serves 2 Adults & 2 Kids
6-8 chicken thighs
400g tin of cherry tomatoes in sauce
2 heads of garlic
large sprig of rosemary (or 1 tsp of dried rosemary chopped finely)
1 tsp salt
150g plain or Greek yoghurt
optional: finish with rosemary flowers if your plant is flowering
- Pre-heat the oven to 220° (200° Fan). Pour the tinned tomatoes into a large baking tray, sprinkle over half of the salt then top with the rosemary sprigs.
- Dry the chicken thigh skins with paper towel then arrange on top of the tomatoes and rosemary (ensuring space around each thigh). Drizzle some olive oil over the thighs then either rub or brush the oil into the skins then sprinkle the rest of the salt over the chicken.
- Cut the tops off the garlic bulbs then remove as much of the papery outsides as you can without it falling apart. Tuck the bulbs into the tray and drizzle with a little olive oil.
- Pop the tray into the oven and roast for 45 minutes. Remove the garlic bulbs from the tray then carefully squeeze from the base to pop the cloves out. Chop some fresh rosemary and the roasted garlic then stir into the yoghurt and serve with the chicken and tomatoes.