Spicy Roast Chicken with Tomatoes and Marjoram

From http://inthekitchenwithkath.com

(Recipe is based on one I found on epicurious.com, and they gave credit to the June 2003 issue of Bon Appetit.)

Serves 4

24 ounces cherry tomatoes (about 4 cups)
¼ cup olive oil
5 garlic cloves, pressed
1¼ teaspoons red pepper flakes
2 Tablespoons chopped fresh marjoram, or 1 tsp. dried)
4 chicken breast halves with ribs and skin, or 1 cut-up chicken

1. Preheat oven to 450˚.

2. Toss the tomatoes, olive oil, garlic, red pepper flakes and marjoram together in a large bowl.

3. Put the chicken pieces skin-side up on a large rimmed baking sheet. Pour the tomato mixture over and around the chicken. Generously salt the chicken pieces.

4. Roast for 35 minutes. (Perfect timing for my oven. You can test your chicken to make sure it’s done.)

5. Serve the chicken and tomatoes with a good crusty bread.