Ingredients

• 4 chicken breasts
• 4 cups cherry tomatoes
• 1/4 cup coconut oil
• 5 garlic cloves, crushed
• 1 1/4 teaspoons dried crushed red pepper
• 2 tablespoons chopped fresh marjoram
• Himalayan salt and freshly ground pepper, to taste

Procedure

1. Heat the oven to 180˚C.
2. Toss the tomatoes, coconut oil, garlic, crushed red pepper and a tablespoon of marjoram in a large bowl.
3. Place the chicken breasts on a rimmed baking sheet.
4. Pour the mixture over the chicken, while arranging the tomatoes in a single layer on a sheet around the chicken.
5. Sprinkle the chicken generously with salt and pepper.
6. Roast until the chicken breasts are cooked through and the tomatoes are blistered, for about 35 minutes.
7. Transfer to plates.
8. Spoon the tomatoes and juices over.

Sprinkle the plates with the remaining tablespoon of marjoram and serve