G. Garvin's Recipes for Fall

Garlic Chicken With Roasted Tomatoes
Makes 3 servings

 1 cup olive oil
 2 medium onions, sliced
 18 cloves garlic, thinly sliced
 1 tablespoon chopped fresh rosemary
 1 tablespoon chopped fresh thyme 
 6 chicken thighs
 2 tablespoons olive oil
 Kosher salt and ground black pepper
 1 cup red cherry tomatoes
 1 cup tiny yellow pear tomatoes
 4 sprigs fresh rosemary
 4 sprigs fresh thyme

1. For the marinade, in a medium bowl combine the 1 cup oil, half of the onions, half of the garlic, the 1 tablespoon rosemary, and the 1 tablespoon thyme.

2. Place chicken in a resealable bag set in a shallow bowl. Pour marinade over chicken. Seal bag. Marinate the chicken in the refrigerator for 24 hours.

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