Spicy roast chicken with marjoram

[Alex]

Modified from “The Bon Appetit Cookbook” by Barbara Fairchild
Takes 45 minutes, serves 4
24 ounces whole cherry tomatoes (about 4 cups)
¼ cup olive oil
5 garlic cloves, pressed, or dry garlic to taste
1 and 1/4 teaspoons dried crushed red pepper
1 tablespoon chopped fresh marjoram
4 bone-in chicken breasts (10-12 ounces each)
Salt and freshly ground pepper
3-4 yellow squash or zucchini cut in chunks
1. Heat the oven to 450 degrees. Toss the tomatoes, olive oil, garlic, squash, crushed red pepper and 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 around the chicken. Sprinkle generously with salt and pepper. Roast until the chicken is cooked through and the tomatoes are blisted, about 35 minutes.
3. Transfer the chicken to plates. Spoon the tomatoes and juices over the chicken. Serve with crusty bread to soak up the sauce (we like olive or whole grain bread)
Each serving 516 calories; 56 g protein; 8 g carbohydrates; 2 g fiber; 28 g fat; 6 g saturated fat; 152 g cholesterol.