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Roasted Tomato chicken traybake by James Martin

Side dish



60 min

6 servings


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



  1. Pre heat the oven to 220c
  2. 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.
  3. Spoon onto a platter scatter with basil and serve

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