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Preheat your oven to 375°F. Lay the chicken out on a sheet pan lined with a rack. Add a small squeeze of Romesco to each thigh and coat them with sauce using the back of a spoon. Add a pinch of salt to the chicken then roast for 60 min until chicken temps 165°F
After about 45 minutes, drizzle the tomatoes with olive oil and season with salt and add them to the pan with the chicken. Cook for the remaining 15 minutes until the chicken is finished
Serve the chicken by squeezing about ¼ pouch of Romesco on a large platter. Then lay down the chicken and tomatoes. Pour all the juices in the pan over the chicken, scraping up any crispy bits. Garnish with the zest of the lemon and torn basil leaves