Rosemary Chicken with Roasted Tomatoes & Chickpeas
Pollo con Ceci e Pomodori
This is a really scrumptious and healthy dish. I use chicken breast fillets but you could also use thighs if you prefer. Make sure that you use tins of whole cherry tomatoes, it makes all the difference to the dish. I serve this up with a side of roasted broccolini and cauliflower.
Recipe
Serves 4
Ingredients
½ cup olive oil
1 teaspoon of dried chilli flakes
Salt and pepper for seasoning
4 sprigs of fresh rosemary
2 large garlic cloves, minced or grated
Grated zest of 1 lemon
2 tins of chick peas, drained
2 tins of cherry tomatoes
1 tablespoon of baby capers
2 bay leaves
½ cup of white wine or vermouth
4 chicken breast fillets, trimmed of any fat
1 bunch of broccolini
Half a cauliflower split into florets
Method
Put the oil, chilli, salt, pepper, chopped rosemary leaves, garlic, lemon zest into a dish and mix
Put the chickpeas, cherry tomatoes, capers, bay leaves and wine/vermouth in a baking dish and toss with only HALF of the oil mixture. Place in the oven to bake (350 F or 175 C) for 1 hour
With the other half of the oil mixture, pour over the cleaned chicken breasts and let them marinate while the chickpea/tomato mix is baking
Place the broccolini and cauliflower on a baking tray, seasoned with olive oil and salt
After the chickpea/tomato mix has been cooking for half an hour, put the tray of brocollini and cauliflower in the oven to bake for 30 minutes. Leave in oven to keep warm
Once all vegetables have been cooked, grill or lightly pan fry the chicken until cooked through
Spoon some chickpea/tomato mix on a plate, top with chicken and serve with baked brocolini and cauliflower.
So healthy and delicious!