Jamie Oliver's Roasted Chicken Breast in Tinfoil Tray

This is the first recipe I'm trying from my first Jamie Oliver's book - Cook with Jamie - My Guide to Making You a Better Cook, and I'm SOLD. PJ loves the flavours, whilst I marvel at the simplicity of the recipe - both in terms of the number of ingredients used, and the ease of making this dish.

Here is the recipe I modified slightly, due to unavailability of certain ingredients. 

Serves: 1 (just double or triple accordingly to number of pax) 

Cooking time: 25-35 mins 

ingredients

1 chicken breast (around 150-200g), with skin (make a few 2cm incisions over the meat for the flavours to seep through) 

8-10 cherry tomatoes, halved 

1 small head of broccoli, broken into florets (the original recipe calls for 8 trimmed sticks of asparagus) 

1 sprigs of fresh rosemary 

Salt 

Fresh ground black pepper 

Olive oil 

Hua Tiao Chiew or Shaoxing wine (the original recipe calls for white wine)

Balsamic Vinegar 

method

Optional step: Rub some salt and freshly ground black pepper over chicken and let it sit in the fridge for 1-2 hours before cooking. 

Preheat the oven to 200 degrees C. 

Put chicken breast, broccoli, tomatoes and leaves from 1 sprig of rosemary plus a whole sprig of rosemary into a bowl. Toss everything together with a pinch of salt, freshly ground black pepper and a drizzle of olive oil. 

Put the broccoli and tomatoes into a tinfoil tray (or a baking dish) and place the chicken and rosemary sprig on top. Sprinkle a bit more salt and black pepper for further seasoning. Add some wine and cook in the middle of the oven for 25 to 35 minutes (I did mine in 27 minutes, let it rest for 5 minutes on a plate and the meat was quite tender). 

Serve drizzled with balsamic vinegar (skip if you are on slow carb diet). 

tips: 
Bring chicken to room temperature before popping it into oven. This ensures the meat will cook faster and more evenly. I usually let my chicken sit on the counter for around 30 minutes.