Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast the chicken for 35–40 minutes ...
Place the cherry tomatoes and garlic on a baking tray ... Generously season the chicken thighs with salt. Heat the remaining oil in an ovenproof cast iron skillet or frying pan over a low heat.