Honey Rosemary Chicken
4 boneless chicken breast halves, with skin
8 garlic cloves, sliced 1/8 inch thick
2 tablespoons olive oil
salt and freshly ground pepper
2 tablespoons honey
1 pint cherry tomatoes
10 4 inch fresh rosemary sprigs
1 or 2 small dried hot chiles (or I use 1 to 2 teaspoons of sesame chile oil)
1 tablespoon red wine vinegar
Preheat the oven to 425 F. In a 9 by 13 inch enameled cast iron, or glasss baking dish, toss the garlic with 1 tablespoon of the olive oil. Bake in the oven for 5 minutes, or until sizzling but not browned.
Place the chicken on a sheet of wax paper, shin side down. Season with salt and pepper and drizzle with half the honey. Remove the dish from the oven and push the garlic to the side. Arrange the chicken breasts in the hot dish, skin side up. Season with salt and pepper and drizzle with remaining honey.
Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs and the dried chiles. Drizzle the remaining 1 tablespoon of olive oil (and sesame chile oil if you are using that instead of chiles) on top. Bake for about 25 minutes, occasionally basting with the pan juices, until the chicken is cooked through. Transfer the chicken, tomatoes & garlic to plates. Stir the vinegar into the baking dish and spoon the sauce over the chicken (I sometimes skip that step). Garnish each serving with a rosemary sprig.