Yummy Roast Chicken with Cherry Tomatoes Recipe

I saw results of this recipe on The Food Section, and tonight, I tried it. This recipe is surprising good, and so easy to make. Here it is again. I used a cut chicken instead of just chicken breasts. I used pearl tomatoes and not cherry, and I used a mixture of dried majoram and rosemary (The Wednesday Chef used rosemary and said it was fantastic). I also coarsely minced the garlic cloves since I didn't have a press. SOOOO TASTY!

Here's the recipe:

Spicy Roast Chicken
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 (or 1 tablespoon dried rosemary, and none for garnish)
4 bone-in chicken breasts (10 to 12 ounces each)
Salt and freshly ground pepper

1. 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.