ONE-PAN CHICKEN BAKE
500 g baby tomatoes, skin on, sliced into chunks
8 cloves garlic, skin on
4 carrots, peeled and sliced (add other vege if you want, I used courgette and kumara as well)
1 punnet cherry tomatoes
1 large bunch of fresh basil
salt and peper
2 T olive oil
4 chicken Marylands (thigh and drum attached)
Preheat oven to 180c
Line a shallow baking tray with baking paper.
Scatter veges around the dish
Tear basil leaves and scatter over veges
Season and drizzile over the oil
Trim excess fat from the chicken, place skin side down on tp of the vege and season.
Bake for 45 minutes, turn the chicken pieces, skin side up. Bake for a further 20 minutes or until the juices run clear.
To serve, place veges on the plate, place the chicken on top and spoon over juices.