Ingredients
- 1 potato (medium potato)
- Olive oil
- Salt
- Freshly ground black pepper
- 1 sprig rosemary (decent sprig of)
- 150 grams skin-on chicken breast (one breast, skin on, otherwise is will be dry)
- 1 spring onion (fat spring onion, topped and tailed and cut in half)
- 130 grams cherry tomatoes (8 tomatoes on the vine)
How to Make
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Step 1: Peel potato if liked and cut into thick slices and place them in a small baking dish and toss through a little olive oil and season them well and then add the rosemary sprig to perfume them and bake in a 200C oven until they are almost tender.
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Step 2: Pile them to one end of the dish and place the chicken breast on top and season that well and return to the oven for 20 minutes.
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Step 3: Then in the other half of the pan place the spring onion batons and on top of these the lightly oiled tomatoes and cook until the chicken is browned and the juices run clear and the tomatoes have blistered.
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Step 4: To serve, slice the breast and serve on a bed of the potatoes with the tomatoes and onion to one side.
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Step 5: Steamed runner beans would also be a great accompaniment.
We hope you enjoy this recipe!
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