Ingredients
24 oz whole cherry tomatoes (about 4 cups)
1/4 cup olive oil
5 garlic cloves, pressed
1 teaspoon dried, crushed red pepper
2 T chopped fresh marjoram, divided
4 bone-in chicken breasts
salt and pepper
Preparation
Heat oven to 450F. Combine tomatoes, olive oil, garlic, crushed red pepper, and 1 T 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 min. Sprinkle with remaining marjoram.
