Roasted Tomato chicken traybake by James Martin
Side dish
Meat
Medium
60 min
6 servings
ingredients
600g chicken fillets
300g baby potatoes 1/2d
2 red onions peeled and cut into 1/6ths
4 baby aubergines 1/2d
3 mixed peppers sliced
4 cloves garlic, crushed
800g Cirio Cherry tomatoes
Few sprigs of rosemary
50 ml olive oil
salt and pepper
To serve a few sprigs of basil
Preparation
- Pre heat the oven to 220c
- Using a large roasting tray pop the tomatoes with the aubergines red onions peppers potatoes garlic rosemary and chicken mix up then drizzle in oil and roast for 40 to 45 minutes until charred.
- Spoon onto a platter scatter with basil and serve
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