- 4 1/2 pounds chicken drumsticks and thighs, bone in, skin on
- 3 Tbsp. olive oil, divided
- Cherry or grape tomatoes
Preheat oven to 400°.
Brush 1 Tbsp. olive oil on a 13 x 9-inch sheet pan with a rimmed edge. Arrange chicken on pan. Drizzle another Tbsp. olive oil over chicken and season all over with salt and pepper.
Bake 20 minutes. While chicken is roasting, toss tomatoes with remaining olive oil in a medium bowl. Season with salt and pepper.
Carefully remove pan from oven and gently pour tomatoes in between pieces of chicken. Return pan to oven and continue baking for 10 to 15 more minutes, until tomatoes are starting to pucker and chicken is browned and cooked through (internal temperature should be 165°).
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