A tasty and simple dish for busy cooks

 

Place chicken pieces in a shallow dish. Mix mustard with olive oil, orange juice and zest and garlic.  Smear over chicken skins and flesh.  Season. Scatter cherry tomatoes with between and pour in stock. Pop in the oven Gas 5 375F 180C until chicken is golden and cooked through and juices run clear.  Cover the dish with foil if the skins are becoming too brown – you don’t want the topping to burn.

Serve chicken with tomato flavoured juices, new potatoes with mint, and green beans or a green salad.

 

Serves 4


4 part boned chicken breasts, skins on
1 tbsp wholegrain mustard
3 tbsp olive oil
2  cloves garlic, peeled and crushed
Juice and zest of half a large orange
Sea salt and freshly ground black pepper
Small punnet cherry tomatoes, rinsed