An elegant and easy dinner for any day of the week. Tender chicken thighs, briny capers and juicy tomatoes roasted with a little rosé, lemon and lots of herbs and garlic. Flavorful and elevated but casual and so delicious!

INGREDIENTS

4 chicken thighs, boneless, skinless

2 garlic cloves, smashed
4-5 sprigs fresh thyme or 1/4t dried
2-3 sprigs fresh oregano or 1/8t dried
1c cherry tomatoes, halved
2T capers, strained
1/4c rosé or white wine
1/2 lemon, juiced

INSTRUCTIONS

Preheat oven to 375°F.

Sprinkle salt and pepper on both sides of the chicken thighs then arrange them in a baking dish (8×8 or equivalent) with the bits tucked under kind of like it would have been before the bones were removed.

Distribute the garlic and herbs around the chicken then the tomatoes and capers over the top. Pour the rose and lemon juice in (making sure not to wash all the salt and pepper off the chicken), then roast for 60-70 minutes, until cooked though.

ENJOY!