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!
- Red onion 1, cut into thin wedges
- Cherry tomatoes 250g
- Chickpeas 400g, rinsed and drained
- Skinless chicken breasts 4
- Olive Oil
- Tarragon a bunch, chopped
- Lemon ½
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.