Oven Roasted Chicken and Tomatoes

This is a simple oven roasted chicken breast recipe, great for a mid-week cook when you've got 27 other things to be doing as well as cooking dinner!

Ingredients

• 1 tbsp zaatar spice mix
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp salt
• 1 large chicken breast, cut in half
• 2 more tbsp olive oil
• 1 large onion, peeled and thinly sliced
• 120g pancetta or bacon cubes
• 50ml white wine
• 4 large tomatoes, washed and cut into quarters
• 4 cloves of garlic, finely slices

Method

1. Whisk up the zaatar, lemon juice, two tablespoons of oil and salt in a bowl.
2. Add the chicken breast and marinade for at least two hours, preferably overnight.
3. When you're ready to cook the dish, pre-heat the oven to 200 degress Celsius.
4. Heat the remaining two tablespoons of oil over a medium-high heat in an oven proof frying pan, ideally a large cast iron pan.
5. When the oil starts to shimmer and smoke, add the onions and stir to coat.
6. Fry the onions for another 5 minutes before adding the pancetta cubes.
7. Stir the frying pan well every minute or so and cook for another 5 minutes to draw the moisture out of the pancetta.
8. Turn off the heat under the pan and add the white wine and tomatoes. Stir well before adding the chicken breasts on top.
9. Finally, sprinkle the sliced garlic over the pan and then place in the oven for 20 to 25 minutes.
10. Serve immediately with crusty bread to soak up the wonderful tasty juices.

Serves two as long as the chicken breast is large.