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 (10- to 12-ounces each) bone-in chicken breasts
Salt and freshly ground pepper

Heat the oven to 450 degrees F. Toss the tomatoes, olive oil, garlic, crushed red pepper and 1 tablespoon marjoram in a large bowl to combine.

Place the chicken on a rimmed baking sheet. Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer on the sheet around the chicken. Sprinkle generously with salt and pepper.

Roast until the chicken is cooked through and the tomatoes are blistered, about 35 minutes.

Transfer the chicken to plates. Spoon the tomatoes and juices over the chicken. Sprinkle with the remaining 1 tablespoon marjoram and serve.

Makes 4 servings
Source: The Bon Appetit Cookbook