Adding a handful of whole garlic cloves to the pan is one of my standard poultry maneuvers. The garlic practically confits in all the melting chicken fat, becoming soft, creamy and practically candied. I like to smush the slack cloves on slices of sourdough, where they spread like pungent butter.
Comparing those velvety garlic cloves to butter made me want to throw some cherry tomatoes into the chicken pan: When roasted, the tomatoes shrivel, condense and turn jammy. Together, with the bread, they felt like a spin on butter and jam, appropriate for the dinner table.
Because it’s April and my tomatoes are more tangy than sweet, I tossed in a little brown sugar to help balance their acid. But if you’ve got perfectly ripe cherry tomatoes, you could leave the sugar out.