6 - 8 chicken thighs boneless, skinless
2 - 3 (or more) fresh diced tomatoes
3 - 4 (or more) fresh diced celery stalks (in season in February)
Rosemary - a handful freshly stripped from it's twig
Olive oil to taste
Salt and Pepper to taste ( sea salt is the most delicious, or Kosher salt)
Preheat oven to 375 degrees farenheit
Lay chicken thighs side by side with no overlap in a 9 X 13 casserole dish.
Chop tomatoes and celery and spread evenly in pieces over the chicken.
Sprinkle all ingedrients with slat and pepper
Strip fresh rosemary off it's branch and sprinkle a handful over the ingredients
Drizzle with olive oil and bake 40 minutes until tomatoes and celery are soft and just slightly turning a little bit brown.