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Spicy roast chicken with tomatoes and marjoram

Time 45 minutes
Yields Serves 4
Spicy roast chicken with tomatoes and marjoram
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.

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.

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