Spicy Chicken with tomatoes garlic and marjoram
From drruth 18 years ago
- 35 minutes to make
- Serves 4
adapted from an old Bon Appetit. Feeds 4. (Or 2 when I use half the chicken, I use the same amount of everything else.) Can be made with more or less garlic, more or less or no pepper flakes. Enjoy the garlic smell throughout the house.
Ingredients
- 4 cups (about two bags/punnets) cherry tomatoes, stemmed, washed shopping list
- 1/4 cup olive oil shopping list
- 5 garlic cloves, chopped shopping list
- 1 1/2 teaspoons dried crushed red pepper shopping list
- 2 tablespoons fresh majoram, chopped shopping list
- 4 chicken breast halves with skin and bones shopping list
How to make it
- Preheat oven to 450˚C.
- Mix the first five ingredients.
- Put the chicken skin side up in a large enough baking pan so that there's some room around the pieces in a single layer. I use a pyrex rectangular baking dish.
- Sprinkle with salt and pepper if you so desire.
- Pour the other ingredients over the chicken, spreading the tomatoes out in the pan.
- Roast about 35 mins until the chicken is cooked through (stick a skewer into the thickest part and make sure the juices run clear not pink).
- Eat with crusty bread to soak up the juices.
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