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    • Herby roast chicken and tomatoes with garlic greens

    Herby roast chicken and tomatoes with garlic greens

    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    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

    Method

    1. 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.
    2. 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.
    3. 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.

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