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1
Preheat oven to 375 degrees F. 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.
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2
Once it is heated up, add peeled garlic cloves to the pan and let them perfume the oil for about 2 minutes.
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3
Then remove them from the pan and set them aside.
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4
Sprinkle tops of the chicken thighs well with salt, then put thighs in the hot pan to brown, with the salted side down.
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5
Allow chicken to brown on the first side for about 4 minutes, until they develop a golden brown crust.
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6
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.
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7
Add halved cherry tomatoes to pan, along with garlic cloves, white wine and rosemary sprigs.
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8
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.
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9
The chicken should get beautifully succulent and golden!
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10
Once 25 minutes are up, remove pan carefully and let chicken rest for 5 minutes.
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11
Discard rosemary sprigs, and set roasted garlic cloves aside to spread on crusty bread.
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12
Then just plate chicken with roasted tomatoes and serve immediately.
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13
This is such an easy, incredible chicken dinner!
