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2 garlic cloves, grated or minced 2½ pounds bone-in, skin-in chicken thighs (4 to 6 thighs) 2 pints cherry tomatoes, assorted colors if you can get them 1 small onion, cut into ½-inch pieces (about ½ cup) 1½ cups fresh or frozen corn kernels 1 cup quick-cooking brown rice 1 cup unsalted chicken broth
Preheat oven to 425 degrees, Coat a sheet pan with cooking spray. Combine 2 tablespoons oil, cilantro, parsley, lime zest, ½ teaspoon salt, ¼ teaspoon pepper and the garlic in a small bowl. Stir, then add chicken and toss well. Combine remaining oil, tomatoes, onion and corn in a bowl. Toss with ¼ teaspoon salt and remaining ¼ teaspoon pepper. Spread rice on the sheet pan. Combine broth, 1 cup water and remaining salt and pour over rice. Spoon tomato/corn mixture over the rice. Roast for 15 minutes ....