Mediterranean Chicken Breasts

Method

1. Bring to room temperature

2. Take the chicken out of the fridge 1 hour before cooking to allow it to reach room temperature.

3. Preheat the oven to 200°C (180°C fan bake).

4. Trim any remaining fat or tendons from the chicken breasts.

5. Generously pour olive oil over the bottom of a baking tray.

6. Arrange the chicken breasts in the tray with space between them. In the gaps, scatter the cherry tomatoes, red onion (or shallots), garlic cloves, olives, and oregano evenly across the tray — these will infuse the chicken with flavour and also serve as a garnish.

7. Sprinkle salt over each chicken breast, drizzle with a little more olive oil, and scatter extra oregano across the tray.

8. Place in the oven. Set a timer and turn the chicken after 10 minutes. Cook for a further 10–15 minutes (20–25 minutes total). Check with a meat thermometer that each breast has reached 75°C.

9. To serve: Place the chicken breasts on a platter and ladle over the infused oil along with the roasted cherry tomatoes, olives, and onions. Remove the whole garlic cloves first if you don't want to serve them with their skin on. Scatter over fresh oregano leaves to finish.