As always, if time permits, season chicken in advance with salt and pepper and let sit at room temperature for up to 1 hour or refrigerated for up to 24 hours.

Preheat oven to 350ºF.

Heat an oven-proof skillet over medium-high heat; add olive oil then place chicken skin-side down in the hot pan. Cook chicken until skin is crisped and brown, 5 to 6 minutes; flip and cook 4 to 5 minutes then remove to a platter and set aside.

Add the stock to the skillet and scrape up any browned bits; add garlic, rosemary, tomatoes, and onion to the skillet and bring to a simmer. Transfer to the oven and roast for 15 minutes. Add the chicken to the skillet skin-side up and roast until chicken is cooked through, about 15 minutes for white meat and up to 25 minutes for dark meat (if mixed, remove white meat as it’s done); remove to a platter and keep warm.

Place the skillet over medium-high heat, scrape the bottom of the skillet, and bring to a simmer; taste and adjust seasoning. You may want to add a splash of vinegar if it tastes a little flat; this will depend on how acidic your tomatoes are. Serve chicken over rice with skillet mixture spooned over the top. Garnish with green onions.