8 chicken thighs
Juice of 1 lemon
1 clove of garlic, crushed
1/2 tsp. dried thyme leaves
White pepper
10 cherry tomatoes
2 tbsp. butter

Wash chicken and pat dry. Put chicken in a bowl. Toss the thighs with a mixture of 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 rack in the baking pan, skin side up. Sprinkle with salt and pepper. Bake at 425 degrees about 30 minutes. Half cherry tomatoes. Melt butter in a skillet. Add tomatoes. Cook 1-2 minutes to heat through. Put chicken on serving platter, spoon on sauteed tomatoes. Serve immediately. Double the ingredients, but use only 16 tomatoes. Add another clove of garlic.