Roast Chicken Thighs With Tomatoes and Herbs | Oregonian Recipes

Ingredients

• About 3/4 of a large (12-ounce) onion, cut in 1/4-inch slices
• 6 to 8 cloves garlic, crushed but not chopped
• 1 1/2 pounds cherry or other small tomatoes, halved
• 1/4 cup olive oil
• 1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
• 3 tablespoons roughly chopped fresh marjoram or thyme (divided)
• Kosher salt
• 3 pounds bone-in chicken thighs (about 12 medium)