| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 8 | Chicken thighs | |
| 1 | Juice of 1 lemon | |
| 1 | Clove garlic, crushed | |
| 1/2 | ts | Dried thyme leaves |
| White pepper | ||
| 10 | Cherry tomatoes | |
| 2 | tb | Butter or margarine |
INSTRUCTIONS
Wash and pat dry chicken. Put chicken in a bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more- turn pieces at least once. Place thighs on a rack in the baking pan, skinside up. Sprinkle with salt and pepper. Bake at 425 deg. for about 30min. Halve cherry tomatoes. Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat through. Put chicken on serving platter. Spoon on sauteed tomatoes. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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