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Chicken, tomato & tarragon traybake
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1½ x packs 6 Free Range British Chicken Thigh Fillets, trimmed
2 x 250g packs Waitrose 1 Mixed Baby Tomatoes
1½ tbsp olive oil
2 cloves garlic, crushed
120g sourdough baguette
4 sprigs tarragon, leaves only, plus extra to garnish
1. Preheat the oven to 200°C, gas mark 6. Place the chicken thighs into a roasting tin and scatter over the tomatoes. Add half the olive oil and half the garlic, season well and toss to combine. Bake in the oven for 20 minutes.
2. Meanwhile, cut the baguette into thick slices and tear into large crouton-sized pieces. Coat in the remaining olive oil and garlic.
3. After the 20 minutes, add the bread and tarragon to the roasting tin and bake for a further 10 minutes, until the chicken is thoroughly cooked, there is no pink meat, the juices run clear and the croutons are golden and crisp. Sprinkle with extra tarragon to serve.
Typical values per serving:
This recipe was first published in August 2019.
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