Ingredients
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1 can drained Chickpeas
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6 cloves Garlic
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3 tablespoons Olive Oil
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Cherry, about 12 Tomatoes
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One bunch cut in half Asparagus
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2 skin on or off Chicken Breast
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1 small glass White Wine
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2 tablespoons Balsamic vinegar
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1 tablespoon Oregano
Directions
Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.
Steps
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1
Done
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PreparationHeat the oven to 200C. Drain the chickpeas and lay them out on a roasting tin. The chickpeas should form a complete layer without much space between them. Chop the garlic into chunks and sprinkle over. Drizzle with 1 tablespoon of olive oil and mix. Wash the tomatoes and asparagus, rub with oil, and lay them over the top. Rub the chicken with oil and lay the breast on top of everything. Pour over the wine (or stock) and vinegar. Sprinkle over the oregano and season with salt and pepper. |
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2
Done
10 min
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RoastRoast at 200C for about 30 mins until the chicken is at 74C in the middle. |
