Typical nutritional content (per portion)
40g (1½ oz) butter, softened
2 tablespoons chopped, fresh coriander, plus extra to garnish
1 mild red chilli, seeded and finely chopped
4 x 175g (6oz) part-boned chicken breasts (skin on)
½ lemon, halved and pips removed
4 cherry tomato vines, each with 5-7 tomatoes
1 teaspoon olive oil
Freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the butter in a bowl and beat in the coriander and chilli.
Make three slashes on each chicken breast to a depth of about 5mm (¼ in), then arrange in a roasting tin, skin-side up. Spread with the spiced butter, pushing it down into the slashes and squeeze over the lemon juice.
Place the chicken in the oven and roast for 25 minutes, then remove from the oven and arrange the tomatoes around the edges of the tin. Lightly drizzle them with the olive oil and season lightly with pepper. Roast for another 20 minutes until the chicken breasts are completely tender and the skin is crisp and golden. The tomatoes should also be tender and the skins should have split. Arrange on warmed plates and garnish with coriander to serve.
