Quick-roast chicken with tomatoes, chickpeas and tarragon
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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
Method
- STEP 1
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.
- STEP 2
Remove the chicken breasts, slice thickly and serve on top of the veg. Squeeze over the lemon to serve.
