Roasted Chicken Balsalmic with Tomatoes

This is an easy delicious chicken dish, we serve it with pasta, roasted tomatoes and mushrooms. It is light and very tasty.
Inspired by Allrecipes, I used chicken thighs rather than chicken breasts. I also did not get boneless or skinless chicken. Allrecipes called for cherry tomatoes, but I used fresh tomatoes, roasted first. Recipe for that below.

Ingredients

1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic chopped
Salt and freshly ground pepper to taste
4-6 chicken thighs with skins
1 lemon zested and juiced
Roasted tomatoes (see recipe below) or 1 pint cherry tomatoes halved.

Directions

Mix balsamic vinegar, olive oil, mustard and garlic together in an oven safe baking dish, season with salt and pepper. Place the chicken thighs in the vinegar mixture.

Marinate chicken in the refrigerator for at least 4 hours.

Preheat oven to 400 degree Fahrenheit

Roast chicken in the preheated oven for about 30 minutes, add tomatoes to the baking dish and continue cooking until the chicken is not longer pink in the center and the juices run clear, about 10 minutes more. Thermometer inserted into the center should read at least 165 degrees Fahrenheit.

Sprinkle lemon zest and drizzle lemon juice over the chicken.

Recipe for Roasted Tomatoes

This is easy and can be used as a sauce for pasta which we did and served with the balsamic chicken. It is very light and tasty.
I used the tomatoes we had grown in the garden, toward the end of the season our tomatoes had tougher skins and were all different sizes, but any tomato works with this recipe which came from food.com . I use more garlic than their recipes and of all the sites, they were the only ones who called for laying the tomatoes flesh side down. This way it was easier to pull off the skins and everything kind of got married together while roasting. We had masses of pasta left over with the delicious sauce, we added some mushrooms, and reheated. You can freeze this and use later.

Ingredients

2 lbs tomatoes
8 garlic cloves roughly chopped
1 teaspoon oregano
1 teaspoon basil or fresh basil, leaves torn
1 teaspoon thyme
3 tablespoons olive oil
1 teaspoon sugar
2 teaspoons salt
1/4 teaspoon pepper

Tomatoes from the Farmer's Market and our odd sized home grown tomatoes.

Directions

Preheat oven to 400 degrees Fahrenheit
Slice tomatoes in half
Pour 3 tablespoons olive oil onto a large baking sheet and spread it around the sheet.
Scatter evenly, 8 cloves garlic roughly chopped, 1 teaspoon oregano, 1 teaspoon basil or fresh basil leaves, 1 teaspoon thyme, 2 teaspoons salt, 1/4 teaspoon pepper, 1 teaspoon sugar over the oil.
Place the halved tomatoes cut side down onto the baking sheet.
Roast for 30-40 minutes or until the skins start to lift from the tomatoes.
Allow to cool.
Remove the skins and put the sauce into a large bowl, break up with a fork or potato masher.
Reheat sauce if using immediately