janew
So quick and easy to prepare and cook, and very tasty. Did add some green veg to the recipe and had to substitute dried tarragon for fresh as none available locally. Will definitely make again.
Quick-roast chicken with tomatoes, chickpeas and tarragon
Serves 4
Easy
Total time:
This is the perfect midweek supper – just tip the chicken breasts, cherry tomatoes and chickpeas into a tray and roast with tarragon. Dinner just doesn’t get easier than that!
Skip to ingredients
- 1 red onioncut into thin wedges
- 250g cherry tomatoes
- 400g tin chickpeasrinsed and drained
- 4 skinless chicken breasts
- oil
- a bunch tarragonchopped
- ½ lemon
Nutrition: per serving
- kcal265low
- fat6.2g
- saturates1g
- carbs14.4g
- fibre4.8g
- protein35.5g
- salt0.5g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the onion, tomatoes, chickpeas and chicken breasts with 1 tbsp oil and season. Tip into a deep baking tray, and roast for 25-30 minutes or until the chicken is cooked through, stirring through the tarragon for the last 10 minutes.
step 2
Remove the chicken breasts, slice thickly and serve on top of the veg. Squeeze over the lemon to serve.