Ingredients
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1 cup uncooked brown rice
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1 medium bunch green onions
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2 tbsp olive oil
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4 large bone-in,skin-on chicken thighs
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1 pint grape tomatoes
Steps
1
Preheat oven to 425°F. Prepare the brown rice according to package directions. Thinly slice the green onions, reserving 3 tbsp dark green onion parts.
2
In a 12-inch oven-safe skillet, heat the oil on medium-high. Season the chicken all over with salt and pepper. Add chicken to skillet skin-sides down. Cook 5 min. per side, until browned. Transfer chicken to a plate. Reduce heat to medium.
3
To same skillet, add the tomatoes and light green/white parts of green onions. Season with salt. Cook 5 min., stirring often. Place chicken on and between tomatoes, skin-sides up. Place skillet in oven and bake 12–15 min., until chicken is cooked through.
4
Garnish chicken with the reserved dark green onion parts. Serve with brown rice.
