12.19.06
Spicy roasted chicken
Any recipe that begins with the word “spicy” gets my attention, and this one sounds great. In fact, the entire post is fun and worth reading. But here’s the bottom line:
Spicy Roast Chicken
Serves 424 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 (or 1 tablespoon dried rosemary, and none for garnish)
4 bone-in chicken breasts (10 to 12 ounces each)
Salt and freshly ground pepper1. Heat the oven to 450 degrees. Toss the tomatoes, olive oil, garlic, crushed red pepper and 1 tablespoon marjoram in a large bowl to combine.
2. 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.
3. Transfer the chicken to plates. Spoon the tomatoes and juices over the chicken. Sprinkle with the remaining 1 tablespoon marjoram and serve.
