Quick-roast chicken with tomatoes, chickpeas and tarragon
This is the perfect midweek supper – just tip the chicken breasts, cherry tomatoes and chickpeas into a tray and roast with tarragon. Dinner just doesn’t get easier than that!
INGREDIENTS :
- 1 red onion, cut into thin wedges
- 250g cherry tomatoes
- 400g tin chickpeas, rinsed and drained
- 4 skinless chicken breasts
- oil
- a bunch tarragon, chopped
- ½ lemon
DIRECTION:
- Heat the oven to 200C/fan 180C/gas 6. Toss the onion, tomatoes, chickpeas and chicken breasts with 1 tbsp oil and season. Tip into a deep baking tray, and roast for 25-30 minutes or until the chicken is cooked through, stirring through the tarragon for the last 10 minutes.
- Remove the chicken breasts, slice thickly and serve on top of the veg. Squeeze over the lemon to serve.
