Preheat your oven to 400°F (200°C). Place the chicken thighs on a cutting board and pat them dry with paper towels.
In a mixing bowl, combine the cherry tomatoes, olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Toss the ingredients to coat the tomatoes evenly with the herbs and seasonings.
In an oven-safe baking dish or a cast-iron skillet, arrange the chicken thighs in a single layer, skin-side up.
Pour the seasoned cherry tomatoes mixture over the chicken thighs, distributing them evenly around the chicken.
Place the baking dish or skillet in the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through, and the tomatoes have burst and released their juices.
Optional: For a golden crispy skin, you can broil the chicken for 1-2 minutes at the end of the cooking time.
Remove the Tomato Oven Chicken from the oven, and let it rest for a few minutes.
Garnish with fresh basil leaves for a burst of color and a hint of freshness.
Serve the Tomato Oven Chicken with the roasted cherry tomatoes and their flavorful juices, and enjoy the easy and tasty goodness of this delightful dish.
