Today on the blog we have a very special recipe which you will definitely want to try: Domini Kemp and Patricia Daly’s Balsamic Roast Chicken with Rocket, Roast Tomatoes and Parmesan!!! It is from their new healthy eating cookbook The Ketogenic Kitchen which is being launched later this month!! This book is not just an ordinary cookbook but a really important new look at food, how we eat and what it does to our bodies. Domini brings her wealth of experience as a chef while Patricia is a nutritional therapist. Both have had cancer and realised how important it is to eat healthily while receiving treatment.
Balsamic Roast Chicken with Rocket, Roast Tomatoes and Parmesan
INGREDIENTS (Serves 4)
- 4 chicken breasts, skin on (520g)
- 2 tbsp olive oil (26g)
- Few tbsp balsamic vinegar (22.8g)
- 1 tbsp Worcestershire sauce (18g)
- Few cloves of peeled garlic (9g)
- Some thyme or rosemary if you have it (5g)
- Salt and pepper (3g)
- 1 pack of cherry tomatoes, sliced in half (250g)
- 4 handfuls of rocket (90g)
- Few chunky shavings of Parmesan or Pecorino (20g)
Pure ease. Preheat the oven to 180°C. Plop the chicken into a roasting tray (wash your hands!) and pour over the olive oil, balsamic vinegar and Worcestershire sauce. Add in some garlic and herbs and season well, then add the cherry tomatoes (or leave them out if you hate them).
Cover the roasting tray with a baking tray to form a lid (this just stops it drying out too much, but foil will do) and cook for about 10 minutes.
Remove the lid/tin foil, turn the chicken pieces over and baste with the cooking juices. Give it another blast for another 5-10 minutes, until the chicken is fully cooked through. If you aren’t sure or if your chicken breasts are ginormous, then just slice one in half lengthways and give it a few more minutes if it looks a little pink.
Arrange the rocket on four plates, top with chicken and some tomatoes and loads of the cooking juices (which is like a warm and simple vinaigrette). Top with some Parmesan shavings and serve.
Thanks and enjoy!