Chicken with roasted tomato and green onion relish

Ingredients:

• 3 medium ripe tomatoes
• 1 bunch green onions, roots trimmed
• 8 cloves garlic, unpeeled
• 1/4 tbsp. + 3 tbsp. l. olive oil
• 4 boneless, skinless chicken thigh halves (about 1 kg total)
• 1 tbsp red wine vinegar
• 1/4 tsp Worcestershire sauce
• Toasted crusty bread, for serving

Preparation:

1. Position an oven rack approximately 6 inches from the broiler and preheat the oven to broil. Line a rimmed baking sheet with foil. Toss the tomatoes on the baking sheet with the green onions, garlic, and 1 tablespoon of olive oil to coat. Season with salt and pepper. Grill until charred, stirring once, 10-12 minutes. Transfer to a cutting board and let cool slightly.
2. Preheat the oven to 350°F (175°C). Heat a large oven-safe skillet over medium heat and add 2 tablespoons of olive oil. Pat the chicken dry and season with salt and pepper. Place the breast halves, smooth side down, in the skillet and cook, turning once, until golden brown on both sides, about 4 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 10-12 minutes.
3. While the chicken is cooking, peel and core the tomatoes, squeeze the garlic cloves from their skins, and chop everything together with the green onions to create a chunky relish. Transfer the vegetables and any accumulated juices to a bowl and add the remaining 1/4 cup oil, vinegar, and Worcestershire sauce. Season with salt and pepper to taste. Serve the chicken with the relish and toasted bread.