35 Min

• 4 Bone-in, Skin-on Chicken Thighs
• 1 pint Cherry Tomatoes
• 1 Tbsp Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Paprika
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• Sea Salt and Black Pepper
• 3 Garlic cloves, minced
• 2 Tbsp Balsamic Vinegar
• Chopped Fresh Basil Leaves, for garnish

Preheat oven to 375°F.

Pat thighs dry to remove excess moisture. Season both sides of chicken with dried oregano, paprika, garlic powder, onion powder, sea salt, and pepper. Rub spices into chicken to ensure even coating.

In large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add chicken thighs, skin-side down. Cook 4-5 minutes, or until skin is golden and crispy. Flip thighs and cook for an additional 2-3 minutes on other side. Remove chicken from skillet and set aside on a plate.

Reduce heat to medium, then add cherry tomatoes and minced garlic to same skillet. Cook 2-3 minutes or until tomatoes start to soften and burst. You can help them burst by pressing gently with back of spatula.

Place cooked chicken thighs back in skillet, nestled among tomatoes. Drizzle with balsamic vinegar.

Transfer skillet to preheated oven and bake 15-20 minutes, or until thighs are cooked through, and internal temperature reaches 165°F.

Once done, remove from oven, and let rest a few minutes.

Garnish with fresh basil leaves just before serving over cooked rice, pasta, or with crusty bread to soak up the delicious juices.