Recipe
40 min
4 people
Italian
– Roasted tomatoes: Slice all of your grape tomatoes in half. Combine them in a bowl with the dressing a pinch of salt and sugar (optional see notes) and marinate.
– Place the grape tomatoes cut side up in the baking pan. Bake. They are almost done when you see the tomatoes shrivel up some. – Season the chicken with salt, pepper, garlic and onion powder. Heat oil in a large heavy nonstick skillet over high heat until hot but not smoking.
– Poke a couple small holes in each of the chicken thighs. Pour the reserved dressing from the tomatoes into the pan plus an additional two cups. Add less dressing if you prefer.
– Bake the chicken until done,basting the chicken occasionally. Add Parmesan cheese on top of each chicken thigh. Serve with the roasted tomatoes, toasted and buttered french bread and baked potato.
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