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Roasted chicken breast with cherry tomatoes and asparagus from Cook with Jamie: My Guide to Making You a Better Cook by Jamie Oliver

  • asparagus
  • chicken breasts
  • rosemary
  • balsamic vinegar
  • white wine
  • cherry tomatoes

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Notes about this recipe

  • Rutabaga on April 29, 2018

    This is good simple one dish meal; just serve some bread on the side. I scaled up and used three large chicken breasts on the bone, which I roasted in a large sauté pan. Perhaps that's why it took extra long to cook, about an hour and ten minutes in all. While the bone kept the chicken nicely moist, it might be better to use boneless here, as the asparagus was a little overcooked by the time the chicken was (only just) done.

  • eliza on September 03, 2016

    I made this with a few changes. I used bone in chicken thighs and subbed green beans for the asparagus. This is a simple and tasty recipe that is easy to prepare. I had to cook for a bit longer, about 40 minutes or so to cook the thighs properly. With my substitutions, this fits into the low FODMAP diet, which I am now on for health reasons.

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