In a large stainless steel or glass bowl, whisk together the 3 tablespoons of Celtic sea salt, 1 tablespoon of honey, and warm water to create a brine.

Submerge the chicken in this brine, cover the bowl, and transfer it to the refrigerator. The chicken should marinate for 3-4 hours.

After brining, take out the chicken and pat each piece dry thoroughly with a paper towel.

Place the thighs in a large baking dish.

In a small bowl, mix together the 3 tablespoons of olive oil and the 5 cloves of minced garlic.

Brush or rub this mixture generously over the chicken thighs and sprinkle with red pepper flakes and additional Celtic sea salt.

Ensure the chicken is skin side up in the dish.

Allow the chicken to rest at room temperature for about 30 minutes.

Prep your herbs and slice the lemon into wedges.

Adjust your oven rack to the middle position and preheat the broiler on high.

Tuck the lemon wedges around the chicken pieces in the baking dish.

Broil the chicken skin side up for 5-10 minutes until the skin crisps up nicely.

Sprinkle the herb mixture over the top and incorporate the halved cherry tomatoes if using.

Switch your oven from broil to bake, setting the temperature to 400°F.

Bake for 25-35 minutes or until the internal temperature of the chicken thighs reaches 175°F.

After cooking, allow the chicken to rest for 10 minutes before serving.

Transfer the chicken to individual plates or a serving platter and pour the juices and roasted tomatoes over it.