Chicken with Balsamic-Glazed Cherry Tomatoes

This is the most flavorful chicken dish out there! And pretty healthy, too. My daughter doesn't even like tomatoes and this is still one of her favorite dishes.

2 Tablespoons Olive oil
4-6 Pieces of chicken, breasts or thighs, preferably with skin on
1 pint cherry or grape tomatoes, cut in half
Kosher salt & pepper
1 lemon, sliced
1-2 teaspoons Herbs de Provence*
1/4 cup balsamic vinegar
1/4 cup white wine

Preheat oven to 375

Heat oil in oven-proof skillet over medium-high heat. Generously salt and pepper both sides of chicken pieces. When oil is HOT, place chicken in the skillet, skin side down. Cook about 5-6 minutes without moving them so the skin will get crispy. Turn the chicken and cook on the other side, 3-4 minutes.

Drain off most of the oil.

Scatter the tomatoes around the pan. Pour the wine and vinegar around the pan and sprinkle the herbs on the chicken. Scatter the lemon slices around the pan.

Place the pan in the oven and bake about 20 minutes.

Let it rest 5 minutes before serving.

*find in the spice aisle. If not available, use a combination of rosemary, oregano and thyme.