- 1 tbsp olive oil
- 4 bone in, skin on, chicken thighs
- pinch of salt
- 2 cups cherry tomatoes
- 1 lemon, sliced
- fresh thyme and basil (optional), for serving
Preheat oven to 350˚F. In a cast iron skillet, warm olive oil over medium heat.
Sprinkle the chicken with a big pinch of salt. Brown the chicken skin side down until golden and crispy - about 2-3 minutes. Remove chicken from pan and carefully pour out any excess fat.
Add cherry tomatoes, a pinch of salt and a couple sprigs of thyme back to the same skillet. Nestle the chicken back into the pan and place in the oven to bake for 20-25 minutes or until the chicken reaches 165˚F.
Let the chicken rest for 5 minutes and sprinkle with fresh basil, thyme and add a couple slices of lemon. Enjoy!