The original recipe is Valerie Bertinelli’s Sheet Pan Chicken

INGREDIENTS

• 1 cup cherry tomatoes
• 3/4 cup pitted olives
• 2 garlic cloves finely chopped
• 1 tsp chopped fresh rosemary
• 3 Tbsp Olive Oil, divided
• 1 1/2 tsp salt, divided
• 6 boneless skinless chicken thighs
• 1 medium onion cut in thin slices
• 3/4 tsp paprika
• 3/4 tsp black pepper
• 1/2 cup sherry vinegar
• 1/4 cup chopped parsley

• Preheat oven to 450 degrees and position the rack 5 to 6 inches from the top.
• In a bowl, mix 2 Tbsp olive oil, onion, paprika, black pepper and 1 1/4 tsp salt
• Place chicken on a rimmed baking sheet, and toss the seasoning mix on top of it. Drizzle vinegar on top and around the chicken. Bake in preheated oven for 15 minutes
• In a bowl toss together cherry tomatoes, olives, garlic, rosemary, 1 tbsp olive oil and 1/4 tsp salt. Set aside.
• Remove chicken from oven after 15 minutes, and add the tomato-olive mix on top of the chicken. Put back in the oven for 20-25 minutes.
• Sprinkle with parsley before serving