Tuscan Chicken with Potatoes and Rosemary

Ingredients

• 4 whole Chicken thighs, boneless
• 12 oz oz Baby potatoes, halved
• 3 cloves Garlic, minced
• 1 cup cup Cherry tomatoes
• 2 sprigs Fresh rosemary
• 2 tbsp tbsp Olive oil
• 1/2 cup cup Chicken broth
• to taste Salt and pepper
• 2 tbsp tbsp Fresh basil, torn(optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Season chicken thighs with salt and pepper.

3. 3

   Heat olive oil in an oven-safe skillet over medium-high heat; sear chicken 3 minutes per side until golden. Remove and set aside.

4. 4

   Add potatoes to the skillet, cut-side down, and cook 5 minutes.

5. 5

   Stir in garlic, cherry tomatoes, and rosemary; pour in chicken broth.

6. 6

   Nestle chicken back into the skillet and transfer to the oven.

7. 7

   Roast for 25-30 minutes until chicken is cooked through and potatoes are tender.

8. 8

   Garnish with basil if using and serve.