Spicy Roast Chicken Recipe
Ingredients
- Spicy Roast Chicken
- Serves 4
- 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 (or 1 tablespoon dried rosemary, and none for garnish)
- 4 bone-in chicken breasts (10 to 12 ounces each)
- Salt and freshly ground pepper
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 726g | |
| Calories 742 | |
| Calories from Fat 587 | 79% |
| Total Fat 66.28g | 83% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 283mg | 12% |
| Potassium 1645mg | 47% |
| Total Carbs 31.57g | 8% |
| Dietary Fiber 9.1g | 30% |
| Sugars 16.69g | 11% |
| Protein 12.36g | 20% |
