24 oz (about 4 cups) cherry tomatoes
1/4 c. olive oil
5 cloves garlic, pressed
1-1/4 tsp. dried crushed red pepper
2 Tbsp. fresh marjoram, chapped
4 chicken breast halves w/ ribs, skinned
Preheat oven to 450 degrees. Toss tomatoes, oil, garlic, red pepper and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in a single layer on sheet around chicken. Sprinkle with salt and pepper. Roast chicken until cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates and spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram and serve.
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1 comment:
I've made this with fresh oregano and it works just as well!
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