Kris Larkin

Spicy Roast Chicken with Tomatoes and Marjoram

We fixed a super great chicken dish in our October Cooking Class at The Lark Inn.  It is a “Spicy Roast Chicken with Tomatoes and Marjoram” and is very simple to prepare, very low on calories and fat and . . . it’s YUMMY!  Another thing that I like about this recipe is that with the tomatoes, it plates very nicely . . . it looks great spread around on a nice platter!

Our class had a great time fixing it and . . . eating it!

Here is the recipe:

SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM

PREP: 15 MINUTES

COOKING TIME: 35 MINUTES

OVEN TEMP: 450 DEGREES

SERVES –4

Ingredients:

24 OUNCES OF WHOLE CHERRY TOMATOES

¼ CUP OLIVE OIL

5 GARLIC CLOVES, MINCED

¾ TEASPOONS OF DRIED CRUSHED RED PEPPER

2 TABLESPOONS OF DRIED MARJAROM

4 CHICKEN BREASTS – BONELESS BUT WITH SKIN ON

SALT AND FRESHLY GROUND PEPPER

Directions:

Kris looks on as students work in one of The Lark Inn's many cooking classes.

 1.     Heat oven to 450 degrees.  Prepare pans with either a silpat lined baking sheet or parchment paper for chicken.

1. 2.     Toss the olive oil, tomatoes, garlic, crushed red pepper and marjoram in a large bowl to combine.
2. 3.     Place chicken on prepared baking sheet.
3. 4.     Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer around the chicken.
4. 5.     Sprinkle generously with salt and pepper.
5. 6.     Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes.

Enjoy!!

If this recipe sounds interesting to you, check out my web site: http://www.thelarkinn.com/CookingClasses.html