Written by Jessica on Sunday, October 05, 2008
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Recipe from G. Garvin's new book "Dining In." As shown on GMA.

Garlic Chicken With Roasted Tomatoes

1 cup olive oil
2 medium onions, sliced
18 cloves garlic, thinly sliced (I used 2 spoons of minced garlic in water)
1 tablespoon chopped fresh rosemary (I used dried)
1 tablespoon chopped fresh thyme (I used dried)
6 chicken thighs
2 tablespoons olive oil
Kosher salt and ground black pepper
1 cup red cherry tomatoes
1 cup tiny yellow pear tomatoes (I added extra red, didn't have these)
4 sprigs fresh rosemary (I used dried)
4 sprigs fresh thyme

1. For the marinade, in a medium bowl combine the 1 cup oil, half of the onions, half of the garlic, the 1 tablespoon rosemary, and the 1 tablespoon thyme.

2. Place chicken in a resealable bag set in a shallow bowl. Pour marinade over chicken. Seal bag. Marinate the chicken in the refrigerator for 24 hours.

3.Preheat oven to 350°F. In a large heavy roasting pan heat the 2 tablespoons oil. Once the oil is hot, remove the chicken from the marinade, discarding the marinade. Season the chicken with salt and pepper. Place the chicken in the roasting pan, skin side down. Sear the skin for 3 minutes. Turn chicken over and cook for another 4 to 5 minutes, adding the remaining onions and garlic, all the tomatoes, and the rosemary and thyme sprigs. Transfer pan to the oven and roast for 15 to 20 minutes or until chicken is cooked through (180°F).

Note: This garlic chicken is great served over brown rice or with sauteed broccoli.

Courtesy G. Garvin "Dining In," Meredith 2008

I served this yummy chicken with broccoli casserole and salad.

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