Servings: 4 Servings
Ingredients:
8 Chicken thighs 1 Juice of 1 lemon 1 Clove garlic, crushed 1/2 ts Dried thyme leaves White pepper 10 Cherry tomatoes 2 tb 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.
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