This recipe comes from 'The Bon Appetit Cookbook,' by Barbara Fairchild.
For a variation, use a mixture of golden and red cherry tomatoes. Serve with crusty bread to soak up the sauce.
SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM
24 ounces whole cherry tomatoes (about 4 cups), stemmed
1/4 cup olive oil
5 garlic cloves, pressed
1 1/4 teaspoons dried crushed red pepper
2 tablespoons chopped fresh marjoram, divided
4 bone-in chicken breasts (10 ounces to 12 ounces each)
Salt and freshly ground pepper
Heat oven to 450 degrees. Toss the tomatoes, olive oil, garlic, crushed red pepper and 1 tablespoon marjoram in a large bowl to combine.
Place chicken on a rimmed baking sheet. Pour tomato mixture over the chicken, arranging tomatoes in a single layer on the sheet around the chicken. Sprinkle generously with salt and pepper.
Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes.
Transfer chicken to plates. Spoon tomatoes and juices over chicken. Sprinkle with remaining 1 tablespoon marjoram and serve.
Makes 4 servings.
516 calories; 56 grams protein; 8 grams carbohydrates; 2 grams fiber; 28 grams fat; 6 grams saturated fat; 152 milligrams cholesterol; 139 milligrams sodium
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