18 Feb, 2009
Wednesday Wind-down: Very Simple Chicken
Posted by: jean in: Main Meals | Recipes | Wednesday Wind-down
This recipe is so easy that I’m probably chancing my arm by writing about it, feel free to point and laugh. But I cooked it the other night when I was feeling bereft of energy and it was really nice, and I thought some of you might like it. Simple, tasty and filling without being heavy, it’s the very definition of a wind-down meal: little to no preparation but a really good result.
Roast Chicken Breast with Roast Cherry Tomatoes
Serves two.
Ingredients
- 2 chicken breasts
- About 10 cherry tomatoes
- 2 handfuls new potatoes
- A green veg – asparagus, sugar snap peas or green beans will go particularly well with this
- Fresh or dried herbs – rosemary, thyme or oregano. Use about a teaspoon if dried, a few sprigs if fresh.
Instructions
- Preheat oven to 150º. I find chicken is much more tender if it’s slow-cooked, hence the slightly low heat. But if you’re in a hurry, try it at 200º. Put the chicken breasts in a roasting tin with a little olive oil and place in the oven. Sprinkle over the herbs.
- After the chicken has been cooking for about 10 minutes, add in the cherry tomatoes, still on the stem if they’re vine tomatoes. You could also put in the asparagus at this point if that’s what you’re having; roasted asparagus is GOOD.
- Meanwhile boil your new potatoes.
- This usually takes about 30 mins all in for me, but you might find it varies slightly depending on your oven. Cut into the chicken breasts to check that they’re cooked in the centre before taking them out. Steam your green veg for 5 mins at the end.
Done! This is simple but lovely, particularly because the roasted tomatoes will be soft on the inside and almost become a sauce when you cut them. Very nice with a glass of white wine.
The only vaguely arduous thing about this is that you will need to go to a butchers for a nice quality chicken breast, as cheapo supermarket chicken just won’t taste nice enough.
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