Herbed Roasted Chicken With Chile, Garlic & Tomatoes

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2 cups cherry tomatoes (about 12 ounces)

4 cloves garlic, finely minced

1/4 cup olive oil

1 tablespoon red chile flakes

2 tablespoons chopped fresh herbs (any mixture of tarragon, marjoram and thyme)

2 skin-on bone-in chicken breasts

Kosher salt and freshly ground pepper

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