Preheat oven to 475. Salt and pepper the chicken; let it rest until it reaches room temperature.Step 2
Heat a glug of olive oil in a cast iron skillet over high heat. When it’s hot, add the chicken thighs skin side down. After 2-3 minutes, decrease the heat to medium high and cook the chicken for another 12 minutes. After about 5 minutes, add enough cherry tomatoes to fill in the gaps between the thighs and rearrange the chicken to make sure they’re all getting equal heat. Tuck in a few sprigs of thyme and a smashed clove of garlic.Step 3
After the 12 minutes is up, use a spoon to roll the tomatoes around in chicken drippings, flip the thighs skin side up and transfer the skillet to the oven. Cook for 13 minutes.Step 4
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