Herby roast chicken and tomatoes with garlic greens
4 Chicken Breast Fillets
6 unpeeled garlic cloves
3 large sprigs thyme
2 tbsp rapeseed or olive oil
4 x 50-75g bunches cherry tomatoes on the vine
300g finely shredded spring greens
Preheat the oven to 190°C, gas mark 5. Place 4 essential Waitrose British Chicken Breast Fillets into a large baking dish with 6 unpeeled garlic cloves and 3 large sprigs thyme. Toss together with 1 tbsp rapeseed or olive oil and seasoning.
Bake in the oven for 15-20 minutes, then add 4 x 50-75g bunches cherry tomatoes on the vine and cook for a further 10 minutes, making sure the chicken is cooked through with no pink meat. Remove the garlic from the dish and roughly chop, discarding the skins.
Warm 1 tbsp rapeseed or olive oil in a large pan. Add the chopped garlic and 300g finely shredded spring greens. Stir-fry for 3-5 minutes until wilted. Season and serve topped with the chicken, tomatoes, and any cooking juices. Great with new potatoes.