Ingredients (4 – 6 servings)
1Kg bone-in, skin-on chicken thighs, trimmed of excess fat
½ teaspoon coarse salt
2 cups of cherry tomatoes
6 whole cloves garlic, peeled
1½ Tbsp balsamic vinegar
1½ teaspoons olive oil
2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)
Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt.
Preheat oven to 180°C. Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic and olive oil.
Pour the cherry tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.
(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)
Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.