Roast Chicken Thighs with Grape Tomatoes in Yogurt Dressing

Prick Grape Tomatoes (3 cups) with a toothpick all over.

For the yogurt dressing, mix Greek Yogurt (1/2 cup), Honey (2 Tbsp), juice from Lemon (1), Garlic Paste (1/4 tsp), Scallions (2 stalks), Dried Oregano (1 pinch), Ground Coriander (1 pinch), Cayenne Pepper (to taste), and Kosher Salt (to taste). Mix with the tomatoes, cover airtight, marinade overnight in the fridge.

For the chicken, marinade Bone-in, Skin-on Chicken Thighs (10) in Soy Sauce (1/2 cup), Sriracha (1 tsp), Hoisin Sauce (1 Tbsp), and Kosher Salt (to taste) overnight.

Preheat the oven to 400 degrees F (200 degrees C).

Place the thighs on a baking rack over a tray with 1/3 inch water, bake in the preheated oven until cooked through, about 30 to 40 minutes, depending on the size of the chicken.

When cooked through, rest the chicken at least 10 minutes before cutting into it.

Serve chicken with grape tomatoes in yogurt dressing.