Ingredients
3 cups cherry tomatoes or chopped tomatoes
1 tbsp + 1 tsp oregano
1 1/4 tsp crushed red peppers
5 cloves of garlic, pressed
4 tbsp olive oil
4 halves chicken breast
Preheat oven to 450F.
- Toss the first 5 ingredients in a bowl.
- Place chicken in a rimmed baking sheet.
- Pour the tomato mixture over the chicken, arranging tomatoes around the chicken.
- Sprinkle everything generously with salt and pepper.
- Roast for about 20-25 min. Cut and check that the chicken is cooked through. Spoon juice over chicken and serve.
My notes:
- Modified from its original version in Epicurious, this recipe is fast, healthy and savory!
- Marjoram was the original spice of choice but since I did not have that and I wasn’t about to buy something that I rarely use, I just substitute it with oregano in a 3:2 ratio, which is what you see above
- With no cherry tomatoes on hand, I sliced regular tomatoes into cherry tomatoes size. If you use cherry tomatoes, make sure you roast until they are blistered.
- I find that the recipe still works great with 3 tbsp of oil instead of 4.
- I doubled the amount of garlic from 5 to 10 cloves because we are garlic freaks!
- Since there was plenty of juices from the tomatoes, we mixed it with whole-wheat spaghetti and serve the chicken over that.
I tried this the other night and it was great! The chicken turned out so juicy and tender!
So fast and simple. Exactly what I need when I come home from work, feeling tired, cranky and HUNGRY! I can whip this up in the time that I need to warm up the oven!