This is truly an award winning dish! I had been going to to try and get ideas on what in the world to do with the abundance of cherry tomatoes that I have. I found a roasted chix recipe on epi that used fresh herbs & cherry tomatoes 2 things that I have a plethora of! The original recipe called for marjoram which ironically I do not have in my masses so I used fresh oregano and I think next time I may try using thyme then basil then well you get my drift this is so yummy I think as long as you use fresh herbs you can use any of them. I put a bit of a spin from their original recipe & it was a success!!! I would do this for Supper Club or any family it was awesome!! ENJOY!
Split Chicken Breast (bone in with the skin, I know I always use boneless/skinless, but the skin chars perfectly & seals in moisture)
Cherry Tomatoes about 2 cups (I used more)
2 Tb Balsamic Vinegar
Crushed Red Pepper
1 Tb fresh herb; marjoram, basil, oregano, thyme, whatever you have!
Place Chicken breast on rimmed cookie sheet, drizzle with evoo salt & red pepper well. Allow to marinate a few hours or overnight. Then rinse & pat dry cherry tomatoes, drizzle well with evoo, salt, balsamic & fresh herbs. Pour on top of Chicken and place in 400 oven for 45mins. Allow meat to rest and top each piece of chix with the tomato mix making sure to get some of the juices.