Since we picked all our remaining tomatoes before the freeze, we have quite a few ripening inside still. In fact, we suddenly had more cherry tomatoes ripe on the counter than we were going to be able to use in salads. They were perfect in this one pan oven roasted dinner, which has a Mediterranean flair.
2 lbs chicken legs or other bone-in cuts, skin on
Salt and pepper to taste
1 1/2 cups halved cherry tomatoes
1 pint shiitakes or other mushrooms, cubed
1 head garlic (or more to taste), cloves separated and peeled
1 1/2 cups cooked chick peas or white beans
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp dried thyme
Preheat the oven to 425 degrees.
Season the chicken all over with salt and pepper.
Combine cherry tomatoes, mushrooms, garlic, and beans in a mixing bowl. Drizzle with balsamic vinegar and olive oil and toss to coat. Add salt and pepper to taste.
Spread the tomato mixture in the bottom of a large baking dish (10x14 inches) or a half sheet pan with a good rim on it. Place the chicken pieces on top of the veggies. Sprinkle all over with thyme.
Bake for 30-40 minutes, until the chicken is cooked through and the skin is golden.
Serve pieces of chicken with a spoonful of juicy veggies.