I picked this recipe because it’s rustic and easy to put together. It was good, but nothing special. I think we might have liked it more with something other than rosemary, but hey…for a super quick meal, it fit the bill.
Roasted Chicken Breast with Cherry Tomatoes and Asparagus
Cook With Jamie – Jamie Oliver
Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.
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.
MacGourmet Rating: 3 Stars