Pan Roasted Chicken Thighs

Preheat oven to 375ºF. Take a 10-inch cast iron skillet and heat enough canola oil in it to liberally coat the bottom of the pan over medium high heat. Once it is heated up, add peeled garlic cloves to the pan and let them perfume the oil for about 2 minutes. Then remove them from the pan and set them aside.

Sprinkle tops of the chicken thighs well with salt, then put thighs in the hot pan to brown, with the salted side down. Allow chicken to brown on the first side for about 4 minutes, until they develop a golden brown crust. Salt the other side of the chicken thighs well while they are still up, then flip them over to get brown on that side for another 2 minutes.

Add halved cherry tomatoes to pan, along with garlic cloves, white wine and rosemary sprigs. Allow mixture to continue to cook on the stove another 2 minutes, then carefully transfer pan right into the oven to roast for 25 minutes. The chicken should get beautifully succulent and golden!

Once 25 minutes are up, remove pan carefully and let chicken rest for 5 minutes. Discard rosemary sprigs, and set roasted garlic cloves aside to spread on crusty bread. Then just plate chicken with roasted tomatoes and serve immediately. This is such an easy, incredible chicken dinner!