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Spicy Roast Chicken with Tomatoes and Marjoram

February 10, 2010

I have made this easy chicken dish many times and it is always perfect. The timing is spot-on, at least with my oven. I usually make it with bone-in, skin-on chicken breasts, but last night I used a whole cut-up chicken.

The recipe is based on one I found on, and they gave credit to the June 2003 issue of Bon Appetit.

Crusty bread is perfect for soaking up the great juices.

(Thanks for taking the great photo, Laura!)

Spicy Roast Chicken with Tomatoes and Marjoram

(printable recipe)

Serves 4


24 ounces cherry tomatoes (about 4 cups)
¼ cup olive oil
5 garlic cloves, pressed
1¼ teaspoons red pepper flakes
2 Tablespoons chopped fresh marjoram, or 1 tsp. dried)
4 chicken breast halves with ribs and skin, or 1 cut-up chicken (I cut chicken breast halves that are especially large in half crosswise.) 


1. Preheat oven to 450˚.

2. Toss the tomatoes, olive oil, garlic, red pepper flakes and marjoram together in a large bowl.

3. Put the chicken pieces skin-side up on a large rimmed baking sheet. Pour the tomato mixture over and around the chicken. Generously salt the chicken pieces.


This photo actually shows the recipe made with a cut-up chicken instead of chicken breasts. Equally good!

4. Roast for 35 minutes. (Perfect timing for my oven. You can test your chicken to make sure it’s done.)

5. Serve the chicken and tomatoes with a good crusty bread.

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