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Spicy Roast Chicken with Tomatoes & Marjoram

Source of Recipe


From "The Bon Appétit Cookbook"






List of Ingredients



• 24 ounces whole cherry tomatoes (about 4 cups), stemmed
  
• ¼ cup olive oil
  
• 5 cloves garlic, pressed
  
• 1¼ tsp dried crushed red pepper
  
• 2 Tbsp chopped fresh marjoram, divided
  
• 4 (10- to 12-ounce) bone-in chicken breasts
  
• Salt and freshly ground pepper
  






Instructions



1. Preheat oven to 450° F. Toss tomatoes, olive oil, garlic, crushed red pepper and 1 tablespoon marjoram in large bowl to combine.
   
   
2. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in single layer on sheet around chicken. Sprinkle generously with salt and pepper. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes.
   
   
3. Transfer chicken to plates. Spoon tomatoes and juices over chicken. Sprinkle with remaining marjoram and serve with crusty bread to soak up the sauce.
   
   Makes 4 servings.