Roasted chicken breast with cherry tomatoes & asparagus

1. 1

   Preheat the oven to 200C/400F/gas 6.

2. 2

   Put 1 chicken breast, with its skin left on, in a bowl.

3. 3

   Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well.

4. 4

   Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.

5. 5

   Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top.

6. 6

   Season well.

7. 7

   Add some white wine and cook in the middle of the oven for 25 to 35 minutes.

8. 8

   Serve drizzled with balsamic vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.