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Spicy roast chicken with tomatoes and marjoram

Spicy roast chicken with tomatoes and marjoram
Los Angeles Times

Bon Appetit is 50 years old, and Barbara Fairchild, the magazine's editor in chief, is celebrating. She'll be playing hostess this weekend at a splashy series of events called the Bon Appetit Culinary and Wine Focus Beverly Hills. There will ... Read more

Total time: 45 minutes | Serves 4
  • 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 bone-in chicken breasts (10 to 12 ounces each)
  • Salt and freshly ground pepper

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

Step 2Place 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.

Step 3Transfer the chicken to plates. Spoon the tomatoes and juices over the chicken. Sprinkle with the remaining 1 tablespoon marjoram and serve.

Note: From "The Bon Appetit Cookbook" by Barbara Fairchild. For a variation, use a mixture of golden and red cherry tomatoes. Serve with crusty bread to soak up the sauce.


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