Everything was great as usual – and I feel so healthy having eaten such a nice, summery meal. Here’s the chicken and asparagus with tomatoes:
roasted chicken breast with cherry tomatoes and asparagus
Serves 1
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.
Because I used bone in chicken in a casserole dish, as we know, it took a bunch longer – close to 50 minutes for baking. My piece was very tender and moist, but Michael’s was “supposedly” a touch dry. Maybe next time I’ll move the pieces around for more even cooking. And add the asparagus a little later so that it doesn’t get so small. This is Jamie’s picture below.
We missed you, Dino! Sorry you had to work.
I’m so looking forward to chocolate tart. It smells so good!