From The Kitchen Of Story + Rain
4 organic bone-in, skin-on chicken thighs
1 Pint of organic grape tomatoes, halved
2 leeks, chopped
2 organic lemons, sliced
1 tablespoon of extra virgin olive oil
1 teaspoon of garlic powder
1 tablespoon dried oregano
Salt + pepper
Preheat oven to 350°F degrees.
Season chicken with salt, pepper, garlic powder and half the oregano. Add olive oil to a large sauté pan and brown each side of the chicken over medium height heat, about 3 minutes per side. Remove from heat and set aside on a plate.
Fill a baking dish with the leeks and tomatoes and set each piece of chicken on top. Sprinkle with remaining oregano and top each piece of chicken with one lemon slice, and scatter the rest of the lemon over the vegetables.
Bake for 45 minutes covered. Let rest for 10 minutes + serve.