Honey Rosemary Chicken

Honey Rosemary Chicken
Ingredients
8 garlic cloves, sliced 1/8" thick
2 tbsp olive oil
4 boneless, chicken breast halves with skin
salt and pepper, to taste
2 tbsp honey
1 pint cherry tomatoes
10 4" rosemary sprigs
1 or 2 small dried hot chiles
1 tbsp red wine vinegar

Directions

1. Preheat oven to 425 F.
   
2. In a 9x13 baking dish (enameled cast iron or glass), toss the garlic with 1 tbsp olive oil. Bake for 5 minutes, or until sizzling but not browned.
   
3. Place the chicken on a sheet of wax paper, skin side down. Season with salt and pepper and half the honey.
   
4. Remove the pan from the oven and push the garlic to the side. Arrange the chicken breasts in the hot dish, skin side up. Season with salt and pepper and remaining honey.
   
5. Surround the chicken with the tomatoes, 6 rosemary sprigs, and dried chiles.
   
6. Drizzle the remaining olive oil on top and season with salt and pepper.
   
7. Bake for ~25 minutes, occasionally basting with pan juices, until chicken is cooked through.
   
8. Transfer the chicken, tomatoes, and garlic to plates.
   
9. Add the vinegar to the sauce, then spoon over chicken. Garnish each serving with rosemary.