Step 1

Trim any excess skin and fat from 3 lb. skin-on, bone-in chicken pieces (such as thighs and drumsticks) and place in a large ovenproof straight-sided skillet or Dutch oven.

Step 2

Whisk 4 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, ½ cup soy sauce, 2 Tbsp. Chinese hot mustard or Colman’s Mustard, 2 Tbsp. unsalted butter, melted, slightly cooled, and 1 Tbsp. red wine vinegar, white wine vinegar, or unseasoned rice vinegar in a measuring glass or small bowl to combine. Pour marinade over chicken pieces and use your hands to work marinade into every nook and cranny, including underneath the skin. Turn chicken pieces skin side down and let sit at room temperature 20 minutes.

Step 3

Place rack in middle of oven; preheat to 425°. Turn chicken pieces skin side up and tuck 2 plum or other medium tomatoes, chopped, and 1 pint cherry or Sun Gold tomatoes between and under chicken pieces with a few on top as well. Roast chicken until skin is golden brown and meat is tender and tomatoes are soft and juicy with some bursting open, 40–45 minutes.

Step 4

Transfer chicken and tomatoes to a platter and spoon some juices over. Top with thinly sliced scallions and/or cilantro leaves with tender stems. Serve with steamed rice or toasted thick bread slices.