Title: Lemon garlic chicken thighs
 Categories: Poultry, Main dish
      Yield: 4 Servings
 
      8    Chicken thighs
      1    Juice of 1 lemon
      1    Clove garlic, crushed
    1/2 ts Dried thyme leaves
           White pepper
     10    Cherry tomatoes
      2 tb Butter or margarine
 
  Wash and pat dry chicken.  Put chicken in a bowl. Toss the thighs
  with a mixture of the lemon juice, crushed garlic and thyme. Make
  sure all sides are coated. Refrigerate chicken for 2 hours or more-
  turn pieces at least once.  Place thighs on a rack in the baking pan,
  skinside up. Sprinkle with salt and pepper.  Bake at 425 deg. for
  about 30min. Halve cherry tomatoes. Melt butter in a skillet. Add
  tomatoes. Cook 1 to 2 minutes to heat through.  Put chicken on
  serving platter. Spoon on sauteed tomatoes. Serve immediately.