Chicken with green sauce and roasted tomatoes

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Egg free; Lactose free; Nut free

Serves: 6

Type: Easy

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Kitchen friendly view

Chicken with green sauce and roasted tomatoes

Photography: Tanya Zouev

By Suzanne Gibbs and Lucy Nunes

Ingredients

750g chicken tenderloins
2 x 250g packets cherry truss tomatoes
2 red onions, sliced
6 small oregano sprigs
2 tablespoons olive oil
crusty bread, to serve

1/3 cup (80ml) lemon juice
2 garlic cloves, crushed
½cup (125ml) extra virgin olive oil
½cup chopped parsley
1 teaspoon chopped tarragon

Preparation method

To make sauce, combine lemon juice and garlic in a bowl. Add oil in a thin stream, whisking continuously, until sauce thickens slightly. Stir in herbs and season to taste. Place chicken in a shallow dish and brush with one-third of sauce. Cover and refrigerate for 30 minutes to marinate.

Preheat barbecue on medium. Fold a sheet of foil in half to form a rectangle. Place tomatoes, onion and oregano in centre of foil and drizzle with oil. Wrap up to form a parcel. Cook for 15 minutes, until onion is soft. When ready to serve, open to let steam escape.

Meanwhile, cook chicken on open grill for 4 minutes each side, until browned and cooked through. Serve chicken with remaining green sauce, tomatoes and crusty bread.

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