Tray-Baked Chicken with Vine Roasted Tomatoes

I am not sure about you, but we eat chicken quite often during the week, which makes it essential to keep the meals interesting!  This Tray-baked Chicken with Vine Roasted Tomatoes is both delicious and super easy to make!

Tray-Baked Chicken with Vine Roasted Tomatoes

Recipe serves 4

Ingredients:

4 Chicken Breast {Bone in}

200g Ripe Cherry Tomatoes {preferably on the vine}

1 Packet Streaky Bacon

2-3 Lemons

250ml Chicken Stock

Extra Virgin Olive Oil

Salted Butter

White Wine

Cayenne Pepper

Fresh Herbs

Salt and Pepper

Method:

This is another recipe from one of my favourite recipe books – Jamie Oliver’s 30 Minute Meals. I have adapted it slightly to my taste and altered the cooking time.

Before starting your prep, preheat your oven to 200˚c. Season the chicken breasts with salt, pepper and a sprinkle of cayenne pepper. Heat a tablespoon of olive oil and a tablespoon of butter in a large frying pan; once hot add the chicken and brown on each side.

Drizzle a roasting tray with olive oil and arrange the chicken breasts, skin up. Quarter the lemons and place along with the tomatoes in the roasting tray. Deglaze the pan used for browning the chicken in, with chicken stock and a splash of white wine.

Lay the bacon over the chicken, two rashers per breast, pour over the pan juices. Lastly, sprinkle with fresh herbs. I prefer Oregano for this recipe, but you can substitute with either Thyme or Rosemary. Although, be careful with rosemary, as it can be quite overpowering so do not add too much. Cook at 200˚c for approximately 20-25 minutes dependant on the size of the breasts. Turn the oven onto the grill setting and grill for 5-10 minutes, until the bacon is wonderfully crispy.

Serve immediately with golden potatoes wedges, green beans and a summer salad. Pour the beautiful juices from the roasting pan into a jug and serve with the meal.

This is a must try recipe, and a real crowd pleaser. Everyone I have cooked it for has been super impressed, and it really is quite simple! The bacon keeps the chicken breasts wonderfully moist and adds great flavour and the pan juices are like liquid gold!

Wine Pairing Recommendation: Laborie Sauvignon Blanc or Haute Cabriere Unwooded Pinot Noir

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