Spicy Roast Chicken

Always looking for new things to do with a chicken breast-- Justin liked this a lot. I changed a few things from another recipe.

Spicy Roast Chicken

• 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
• 1 tablespoon dried rosemary
• 4 bone-in chicken breasts (10 to 12 ounces each)
• Salt and freshly ground pepper
• 1 can of diced tomatotes
  

1. Heat the oven to 450 degrees. Toss the tomatoes, olive oil, garlic, crushed red pepper, and rosemary. Add diced tomatoes.

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. Serve.

Note: I added the diced tomatoes to make it more saucy. I would like this without as well.