> 1 cup uncooked brown rice
> 1 medium bunch green onions
> 2 tbsp olive oil
> 4 large bone-in,skin-on chicken thighs
> 1 pint grape tomatoes
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.
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.
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.
Garnish chicken with the reserved dark green onion parts. Serve with brown rice.