Recipe: Roast chicken, asparagus and cherry tomatoes

Today’s meal is an easy one, perfect for times when you want something healthy and home cooked but do not want to slave around the stove. Preparation took 5 minutes and I spent the rest of my time on the laptop whilst waiting for the chicken to roast.

Ingredients (for one):

  • 150g chicken breast
  • 6-8 cherry tomatoes
  • 8 asparagus tips
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 3-4 fresh sage leaves
  • Olive oil
  • Salt
  • Ground black pepper
  • 1 tbsp of vinegar

Step 1: Preheat the oven to 200°C/400°F/gas 6.

Step 2: Place the chicken breast, asparagus, halved tomatoes, rosemary, thyme and sage on a tray. Sprinkle some salt and ground pepper. Drizzle vinegar and olive oil. Toss well, ensuring that you rub the herbs into the chicken.

Step 3: Leave the chicken to marinade for 5 minutes.

Step 4: Place the chicken on top of the vegetables as much as possible as the vegetables will cook and dry up faster than the chicken. Roast in the oven for 25 minutes.

Some people recommend adding lemons but I think that the cherry tomatoes were more than enough. They were slightly sour on their own and they absorbed the taste of herbs the most, compared to the chicken and asparagus. The tomatoes became little pockets of flavour that complement the chicken very well.

The asparagus tips were crispy but not burnt. If that’s not to your liking, mix all the ingredients in a bowl for step 2. Then, roast the chicken for 5 minutes and add the vegetables afterwards.

 

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