Spicy Roast Chicken with Tomatoes & Oregano

If you are looking for a simple, but memorable recipe to add to your rotation of weekday meals, get excited!

I pulled this recipe from The Bon Appetit Cookbook.  That book is starting to prove a real go to for me.

This chicken was soooo moist and flavorful. For such a simple recipe, with relatively few ingredients, this dish really is packed with tons of flavor. The oregano and red pepper really take the chicken up a few notches, and the roasted tomatoes and their oozing juices are amazing.

The original recipe called for fresh majoram, but after going to three grocery stores and not finding it, I decided to go with fresh oregano rather than substituting dried majoram.

Hubby & I loved this. I will definitely make this again.

Spicy Roast Chicken with Tomatoes & Oregano
Adapted from The Bon Appetit Cookbook

24 oz whole cherry tomatoes, stemmed (2 cartons)
1/3 cup olive oil
5 garlic cloves, smashed
1 1/2 tsp crushed red pepper
2 tbsp chopped fresh oregano, divided
4 boneless skinless chicken breasts
sea salt
fresh ground pepper

Preheat oven to 450 degrees.

Toss tomatoes, olive oil, garlic, crushed red pepper and 1 tbsp oregano.  Place chicken on a rimmed baking sheet coated with non stick spray.

Pour tomato mixture over chicken and arrange tomatoes in a single layer on the sheet around the chicken.  Sprinkle generously with salt and pepper.

Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes. 

Transfer chicken to plates. Spoon tomatoes and juices over.  Sprinkle with remaining 1 tbsp oregano.

Serve over mashed potatoes or polenta.