Honey-Rosemary Chicken with Grape Tomatoes

• 8 garlic cloves, sliced 1/8 inch thick
• 2 Tbsp olive oil
• 4 boneless chicken breast halves, with skin
• Salt and freshly ground pepper
• 2 Tbsp honey
• 1 pint grape tomatoes
• Ten 4-inch fresh rosemary sprigs
• 1 or 2 small dried hot chiles
• 1 Tbsp red wine vinegar

Preheat oven to 425°. In 9-by-13-inch enameled cast-iron or glass baking dish, toss garlic with 1 Tbsp oil. Bake in oven 5 minutes, until sizzling but not browned.

Place chicken on a sheet of wax paper, skin side down. Season with salt and pepper and spread with half of honey. Remove the dish from oven, push the garlic to side and arrange chicken breasts in hot dish, skin side up. Season with salt and pepper and spread with remaining honey. Surround chicken with grape tomatoes, six rosemary sprigs and dried chiles. Drizzle remaining Tbsp olive oil over all and season with salt and pepper. Bake for about 25 minutes, occasionally basting with the pan juices, until chicken is cooked through.

Transfer chicken, tomatoes, and garlic to plates. Stir vinegar into baking dish and spoon sauce over chicken. Garnish each serving with a rosemary sprig.