8 chicken thighs
1/2 tsp. dried thyme
1/2 tsp. dried basil
1 dozen cherry tomatoes
1 lemon, juice only
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter

Wash chicken in salted water, rinse with clear water; dry. Mix spices with lemon juice. Shake chicken legs in this mixture in a plastic bag. Refrigerate for at least 1 hour. Bake at 400 degrees about 40 minutes. Cut cherry tomatoes into halves. Pour into saucepan where butter has been melted, toss and heat through. When chicken is done, pour over chicken and serve. Serves 4.