Ingredients

• 2 tbsp olive oil
• 150g/5oz baby new potatoes
• boiled until tender
• drained
• ½ skinless chicken breast
• 115g/4oz cherry tomatoes
• dash dark soy sauce
• splash balsamic vinegar
• 1 garlic clove
• lightly crushed
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Place half of the olive oil into a small roasting tin and place into the oven for five minutes to heat.
• Place the boiled new potatoes into the roasting tin with the heated oil. Season
• to taste
• with salt and freshly ground black pepper and return to the oven to roast for 10-15 minutes
• until golden brown.
• Meanwhile
• heat a heavy-based ovenproof frying pan. Add the remaining olive oil to the pan
• then add the chicken breast. Season
• to taste
• with salt and freshly ground black pepper
• and cook for 1-2 minutes on each side
• until light golden-brown all over.
• Add the cherry tomatoes and drizzle over the soy sauce and balsamic vinegar.
• Add the garlic clove and transfer to the oven to roast for 10-15 minutes
• or until the chicken is completely cooked through and the cherry tomatoes are beginning to burst.
• To serve
• place the balsamic tomato chicken onto a warmed plate with the roast potatoes alongside.