Shelly's Recipe

MARINATED CHICKEN WITH FRESH HERBS

Category: Chicken

4 tbsp extra-virgin olive oil
4 bone-in chicken breasts, seasoned with salt and pepper (about 8 oz. each)
12 grape or cherry tomatoes
1/2 cup extra-virgin olive oil
2 tbsp minced garlic
2 tbsp minced fresh rosemary
2 tbsp minced fresh sage leaves
Salt and pepper to taste

Preheat oven to 450. Heat 2 tbsp oil in a large nonstick ovenproof skillet over medium-high heat. Saute chicken skin-side down in skillet until golden, 4 minutes. Turn chicken over, saute 2 more minutes, then transfer skillet to the oven. Roast chicken 15 minutes; add tomatoes to the skillet. Cook chicken until a thermometer inserted into the meat registers 160 degrees, about 5 more minutes.

Combine 1/2 cup oil, garlic, rosemary, sage, salt, and pepper on a small serving platter. Transfer chicken and tomatoes to the platter. Let chicken rest 10 minutes before serving, flipping the piece every few minutes to coat with oil and herbs. Serves 4