1-Getting started with this smoky chicken and chorizo skillet is straightforward, beginning with preheating your oven to 180°C (355°F) for even cooking. Place the 1.5 pounds of boneless, skinless chicken thighs in a large baking dish, then scatter the unpeeled garlic cloves between and over them for a sweet, roasted flavor. Season the chicken generously with the ½ teaspoon of salt and ¼ teaspoon of pepper to build a solid base of taste.

2-Next, distribute the 5 ounces of chopped Spanish-style chorizo over the chicken, followed by the chopped or torn fresh basil and the 2.75 pounds of cherry tomatoes or other small/chopped tomatoes. Drizzle everything with 1 tablespoon of olive oil and the optional 1 tablespoon of balsamic vinegar to enhance the flavors. Now, pop the dish in the oven and bake for about an hour, stirring halfway through to expose parts of the chicken and chorizo for better browning.

3-After the initial hour, bake for an additional 10 minutes to get that perfect char on the tomatoes and a nice brown on the chicken. This step ensures the dish is cooked through and full of rich, smoky flavors. Once done, serve it hot with options like toasted bread rubbed with olive oil and salt or a side of mashed potatoes for a comforting meal. easy banana bread could make a great pairing for a heartier option.