Ingredients
24
ounces cherry tomatoes (about 4 cups), stemmed
1
1/4 tsp dried crushed red pepper
2
tbsp chopped fresh marjoram
4
chicken breast halves with ribs
Directions
1.
Preheat oven to 450°F. Toss tomatoes, olive oil, garlic, crushed red pepper, and 1 tablespoon marjoram in large bowl. 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. Transfer chicken to plates. Spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram.
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