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Roasted chicken breast with cherry tomatoes and asparagus
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Total Time:
40 minutes
40 minutes
Mini roast: Perfect for any day, not just special occasions.
Ingredients:
- balsamic vinegar
- 1 chicken breast
- 8 sticks asparagus trimmed
- 6 cherry tomatoes
- 2 sprigs rosemary
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- olive oil
- white wine
Instructions:
- Preheat the oven to 200°C/400°F/gas 6. In a bowl, combine 1 chicken breast (skin on), 8 trimmed sticks of asparagus, 6 halved cherry tomatoes, the leaves from 1 sprig of fresh rosemary, and a whole sprig of rosemary. Season with sea salt, freshly ground black pepper, and a drizzle of olive oil. Transfer the mixture to a tinfoil tray. Place the chicken and rosemary sprig on top, season again, add white wine, and bake in the center of the oven for 25 to 35 minutes. Serve with a drizzle of balsamic vinegar.
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