8 chicken thighs
250g cherry tomatoes, halved or on the vine
4 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp salt
Handful of fresh basil, chopped
Roasted baby potatoes
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place the chicken thighs into a large baking dish. Spread the cherry tomatoes evenly all over the chicken.
- In a small bowl, whisk the balsamic vinegar and olive oil together with a pinch of salt and pepper. Drizzle over the tomatoes and chicken.
- Bake for 40 minutes or until the chicken is completely cooked throughout. Scatter with fresh basil and serve with roasted baby potatoes.
Per Serving: 455kcals, 22g fat (5.1g saturated), 2.7g carbs, 1.7g sugars, 58.5g protein, 0.8g fibre, 0.757g sodium