This is the first recipe I’m trying from my first Jamie Oliver’s book – Cook with Jamie – My Guide to Making You a Better Cook, and I’m SOLD. PJ loves the flavours, whilst I marvel at the simplicity of the recipe – both in terms of the number of ingredients used, and the ease of making this dish.
- 8-10 cherry tomatoes, halved
- 1 small head of broccoli, broken into florets (the original recipe calls for 8 trimmed sticks of asparagus)
- 1 sprigs of fresh rosemary
- 1 chicken breast fillet (around 150-200g), with skin (make a few small slashes across the meat for the flavours to seep through)
- Fresh ground black pepper
- Olive oil
- Chinese cooking wine (Hua Tiao Chiew or Shaoxing wine) (the original recipe calls for white wine)
- Balsamic Vinegar
- Preheat the oven to 200 degrees C.
- Put chicken breast, broccoli, tomatoes and leaves from 1 sprig of rosemary plus a whole sprig of rosemary into a bowl. Toss everything together with a pinch of salt, freshly ground black pepper and a drizzle of olive oil.
- Put the broccoli and tomatoes into a tinfoil tray (or a baking dish) and place the chicken and rosemary sprig on top. Sprinkle a bit more salt and black pepper for further seasoning. Add some wine and cook in the middle of the oven for 25 to 35 minutes (I did mine in 27 minutes, let it rest for 5 minutes on a plate and the meat was quite tender).
- Serve drizzled with balsamic vinegar.
Bring chicken to room temperature before popping it into oven. This ensures the meat will cook faster and more evenly. I usually let my chicken sit on the counter for around 30 minutes.