Cummulative Rating Servings
Makes 4 servings. Difficulty
Easy
Ingredients
8 garlic cloves, sliced 1/8 inch thick 2 Tablespoons olive oil 4 chicken breast halves, boneless w/skin on Salt and freshly ground black pepper 2 Tablespoons honey 1 pint cherry tomatoes Ten 4-inch fresh rosemary sprigs 1 teaspoon dried red pepper flakes 1 Tablespoon red wine vinegar
Directions
Preheat oven to 425 degrees.
In a 9x13 inch glass baking dish, toss garlic with 1 tablespoon of the oil.
Bake in oven until sizzling but not browned, about 5 minutes.
Place chicken on a sheet of wax paper, skin- side down. Season with salt and pepper and spread with half of the honey.
Remove dish from oven; pushing garlic to sides. Place chicken breasts in hot dish, skin-side up. Season with salt and pepper and spread with remaining honey.
Arrange cherry tomatoes and 6 of the rosemary sprigs around chicken. Sprinkle with red pepper flakes and drizzle with remaining 1 tablespoon olive oil. Season with salt and pepper.
Bake for about 25 minutes, occasionally basting with pan juices, until chicken is cooked through.
Transfer chicken, tomatoes and garlic to plates.
Stir vinegar into baking dish and spoon sauce over chicken.
To serve: Garnish each serving with a rosemary sprig.
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