Quick-roast chicken with tomatoes, chickpeas and tarragon

  • serves 4
  • A little effort

This is the perfect midweek supper – just tip the chicken breasts, cherry tomatoes and chickpeas into a tray and roast with tarragon. Dinner just doesn’t get easier than that!




  • red onion 1, cut into thin wedges 
  • cherry tomatoes 250g
  • chickpeas 400g tin, rinsed and drained
  • skinless chicken breasts 4
  • oil
  • tarragon a bunch, chopped
  • lemon ½


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the onion, tomatoes, chickpeas and chicken breasts with 1 tbsp oil and season. Tip into a deep baking tray, and roast for 25-30 minutes or until the chicken is cooked through, stirring through the tarragon for the last 10 minutes.

  • Step 2

    Remove the chicken breasts, slice thickly and serve on top of the veg. Squeeze over the lemon to serve.

Nutritional Information

  • Kcals 265
  • Fat 6.2g
  • Saturates 1g
  • Carbs 14.4g
  • Fibre 4.8g
  • Protein 35.5g
  • Salt 0.5g