Ingredients
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
- Chicken breasts x 4
- 1 tbsp olive oil
- 2 tsp paprika
- Sea salt and ground black pepper, to taste
- For the Chimichurri:
- 20g (¾oz) fresh flat-leaf parsley, finely chopped (tough stalks removed)
- 1 tbsp fresh oregano leaves, finely chopped
- 3 garlic cloves, crushed
- 2 red chilies, finely chopped
- 2 tbsp red wine vinegar
- ½ tsp flaked sea salt (or ¼ tsp fine sea salt)
- 125ml olive oil
- Ground black pepper, to taste
For the tray bake:
- 2 red onions, cut into wedges
- 4 garlic cloves, unpeeled (lightly smashed)
- Sprinkle of paprika
- 1 red pepper, sliced
- 1 courgette, sliced into thick rounds
- 6 spears of asparagus, trimmed
- 20ml olive oil
- 20ml balsamic vinegar
- 1 lemon, sliced
- A handful of fresh basil, chopped
Method
Prepare the Chimichurri:
- In a small bowl, combine the parsley, oregano, garlic, and chopped red chilies.
- Stir in the red wine vinegar, sea salt, and a generous pinch of ground black pepper.
- Gradually whisk in the olive oil until the mixture is well combined. Taste and adjust seasoning if needed.
- Set aside to let the flavours combine while you prepare the tray bake.
Prepare the Tray Bake:
- Preheat your oven to 200°C (180°C fan)/400°F.
- Place the red onions, garlic cloves, red pepper, courgette, and asparagus on a large baking tray.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to coat the vegetables evenly.
- Scatter lemon slices over the vegetables for added flavour.
3. Add the Chicken to the Tray:
- Rub the chicken fillets with olive oil, paprika, sea salt, and black pepper.
- Nestle the chicken fillets among the vegetables on the tray.
4. Bake:
- Place the tray in the oven and bake for 25-30 minutes
5. Finish and Serve:
- Remove the tray from the oven and sprinkle the roasted vegetables with chopped basil.
- Spoon the chimichurri generously over the chicken fillets.
- Serve immediately with your choice of side, such as crusty bread or quinoa.
