May 6, 2020
2 large sweet potato, sliced into 1cm rounds
2 red onions, each cut into 6 wedges
2 clove garlic, sliced
2 punnet truss cherry tomatoes
3 tbsp olive oil
2 skinless chicken breasts, cut in half
1 tbsp olive oil
½ cup chicken stock
½ cup basil leaves, picked
1Preheat an oven to 190°C.
2In a mixing bowl, toss the sweet potato, onion, garlic and truss tomatoes with olive oil and season well with salt and pepper.
3Spread the sweet potatoes and onions over a shallow baking dish and top with the chicken. Reserve the tomatoes.
4Drizzle the chicken with olive oil and season with salt and pepper then pour the chicken stock over and cover the tray with baking paper.
5Cook in the preheat oven for 15 minutes then remove the baking paper and add the tomatoes. Return to the oven for 10 minutes then serve with basil leaves.