Crispy Pan-Seared Chicken Thighs with Blistered Cherry Tomatoes

4-6 fresh chicken thighs, bone-in and skin-on (about 2 lbs.)
Salt, black pepper
Olive oil
1 pint container of cherry tomatoes
3 T. minced garlic
½ c. fresh chopped basil

1. Preheat oven 450.
2. Pat chicken completely dry and season all sides with salt and pepper.
3. In large cast iron skillet or oven-safe skillet, drizzle bottom with olive oil and place over medium-high heat.
4. When oil is hot, add chicken to skillet, skin-side down and evenly spaced.
5. Cook until fat is rendered and skin is crispy and golden brown, 10-12 minutes.
6. Place the skillet in oven and cook, with chicken remaining skin side down, for another 12 minutes.
7. Using tongs flip chicken and cook another 7-8 minutes.
8. Remove skillet from oven and transfer chicken to paper-towel lined plate to absorb excess oil.
9. While chicken is cooking, take a large saute pan and drizzle olive oil in bottom and place over medium heat.
10. When oil is hot, add tomatoes.
11. Season with salt and pepper, stir to coat with oil.
12. Cook, stirring tomatoes occasionally, until they blister or pop, about 15-20 minutes.
13. Stir in garlic and cook another 1-2 minutes.
14. Remove from heat and stir in most of the basil.
15. Divide chicken between plates, top with blistered tomatoes and garnish with remaining fresh basil.
    *I like to double or triple the blistered tomato mixture. It is also good on steak, fish, chicken breasts or even on pasta!