Quick-roast chicken with tomatoes, chickpeas and tarragon

Ingredients

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

Description

• 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.