Ingredients
1 sweet potato, diced
1 courgette, diced
1 red onion, sliced
1 yellow pepper, cored, deseeded and diced
handful of cherry tomatoes
3 small garlic cloves, skin on
2 tablespoons olive oil
1–2 tablespoons balsamic vinegar
2 chicken breasts
handful of basil leaves
salt and black pepper
Method
1. 1. Preheat the oven to 190°C (375°F), Gas Mark 5. Place the vegetables and garlic in a large roasting tin or ovenproof dish with the oil and vinegar.
2. 2. Make three deep cuts across the top of each chicken breast to help soak up the flavours, then place in the tin with the veggies. Season well, then toss thoroughly to make sure everything has been coated well in the oil and vinegar.
3. 3. Cook for 35–40 minutes, or until the chicken is cooked through and the vegetables are golden brown. Carefully remove the garlic cloves and set aside to cool for a minute or two, then squeeze the flesh out of the skins.
4. 4. Return the garlic flesh to the tin with the basil and stir through the chicken and veggies. Finish with a good grinding of salt and pepper.
