Spicy Roast Chicken with Tomatoes
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24 ounces 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
4 chicken breast halves with ribs

Preheat oven to 450F. 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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