Roasted Chicken and Tomatoes

Ingredients

• 1 c. cherry or grape tomatoes
• 2 cloves garlic, smashed
• 1 sprig fresh thyme
• 1 tbsp. olive oil, divided
• Kosher salt and pepper
• 1 5-ounce boneless skinless chicken breast

Instructions

1. Heat oven to 425°F. On 10- by 6-inch GH Micro Sheet Pan, toss tomatoes, garlic, and thyme with 1/2 tablespoon olive oil and a pinch each of salt and pepper; roast 6 minutes.
2. Meanwhile, heat remaining 1/2 tablespoon oil in small skillet on medium-high. Season chicken with 1/8 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Nestle among tomatoes on pan and roast until just cooked through, 8 to 10 minutes longer.