Roast Chicken with Marjoram & Tomatoes
Roast Chicken is always a favorite. Marjoram is very much underutilized which is a shame since it such a flavorful herb and goes so well with chicken, seafood, tomato dishes and so much more. It is also found in many French and Italian recipes. This recipe uses both marjoram and tomatoes with other spices and a touch of crushed red pepper for a very savory flavor.
Yield: 4 servings
1 pound Ounces Cherry Tomatoes, about 3-4 Cups
1/4 Cup Olive Oil
5 Garlic Cloves, very finely chopped
2 Tablespoons Dried Marjoram
2 Tablespoons Dried Parsley
1 Teaspoon Crushed Red Pepper
1 Teaspoon Granulated Onion
4 Chicken Breast Halves with Ribs
Sea Salt & Fresh Ground Black Pepper
Preheat oven to 450°F. Combine tomatoes, half of the marjoram, red pepper, onion, garlic and olive oil in a mixing bowl. Let sit for a few minutes to allow the flavors to mingle.
Place chicken on a shallow baking sheet. Spoon the herb tomato mixture over the chicken. Place the tomatoes around the chicken. Sprinkle with salt and pepper generously to taste. Roast until chicken about 40 minutes, and cooked through with an internal temperature of 165 degrees. The tomatoes should also be blistered.
Place the chicken on the dinner plates and spoon the tomatoes and liquid over them. Sprinkle with remaining marjoram. Serve with an herbed rice side dish, roasted potatoes or other root vegetables.