Italian Baked Chicken

Ingredients

• 500 g mini chicken breast fillets (or 2-3 breasts cut down)
• 2 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp dried basil (or use 1 tsp Italian seasoning instead of basil and oregano)
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 lemon juice and zest (unwaxed)
• 10–12 cherry tomatoes
• 1 bay leaf
• 1 handful torn fresh basil
• 1 handful chopped fresh parsley

Instructions

1. 1

   Preheat oven to Gas Mark 7 / 210 °C fan / 425 °F. Put the chicken breast fillets, oil, garlic, and seasoning in the pan.

2. 2

   Use a fine microplane grater to zest about half the lemon over the top. Then cut the lemon in half and squeeze the juice from one half in.

3. 3

   Give everything a good shake or toss with tongs so that the chicken is evenly coated with seasoning, garlic, lemon and oil.

4. 4

   Cut the cherry tomatoes in half, and arrange on top of the chicken, finishing with the bay leaf. Cover with foil and bake for about 10 minutes.

5. 5

   Remove the foil. You will see that the chicken has started to poach around the edges. Return to the oven uncovered for a further 10–12 minutes until cooked through.

6. 6

   Check that the chicken is cooked.

7. 7

   Cover and allow to stand for 5 minutes. Remove the bay leaf and garnish with chopped parsley and sprigs of fresh basil to serve.