Herb-Roasted Chicken and Vegetables

3 Tablespoons olive oil

2 teaspoons dried thyme

1/2 teaspoon salt

1 medium onion, chunked

1-1/2 pounds boneless skinless chicken thighs

1 pound Roma tomatoes

Preheat oven to 375 degrees. 

Mix together oil, dried thyme and salt in a medium bowl.  Add onions and thighs.  Toss to coat.  Dump into a 10" cast iron skillet or 2 quart baking dish.  Spread out chicken so the pieces are not layered on top of each other. Roast uncovered for 20 minutes.

Meanwhile, seed and quarter your tomatoes.  Drizzle with olive oil and sprinkle with salt.  You can add more thyme if you like.  I didn't as I wasn't sure if it would overwhelm the dish to have more in it.

After the first 20 minutes of cooking dump on the tomatoes and spread them out. Bake for another 10 minutes or until chicken is cooked through. (165 degrees)