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Spicy roast chicken with tomatoes and marjoram

September 06, 2006

Total time: 45 minutes

Servings: 4

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.

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

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.

*

Each serving: 516 calories; 56 grams protein; 8 grams carbohydrates; 2 grams fiber; 28 grams fat; 6 grams saturated fat; 152 mg. cholesterol; 139 mg. sodium.

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