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1
Add the olive oil into a large and heavy pot on high heat.
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2
Next, generously season your chicken with salt and pepper.
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3
Add some of the chicken to the pot, skin side down.
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4
After the skin has browned (about 3-4 minutes), flip to the other side and cook for another 3-4 minutes.
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5
Work in batches, setting the chicken aside once its seared.
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6
Add all the vegetables into the pot and mix them around in the pot until they start to caramelize or change texture and color (about 3 minutes).
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7
Reduce the heat to medium.
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8
Add the thyme, lemon juice and chicken stock.
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9
Using a spatula, scrape off the tiny bits of chicken that are stuck to the bottom of the pot to deglaze and get all the flavors into the mix.
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10
Add the chicken back into the pot, cover the pot and simmer for 35-45 minutes to marry all the flavors together.
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11
Serve with couscous, rice or pasta.
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12
Dont forget to spoon the lovely broth on top.
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13
Enjoy!
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14
Notes: The garlic becomes perfectly roasted and fun to eat by easily popping the flesh out of the slightly charred peel.
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15
Do not peel the garlic before cooking because it will burn and wont give you that gorgeous roasted taste you want.
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16
The cherry tomatoes become sweeter and add a literal burst of bright flavor to the dish.
