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One-pan chicken bake

NZ Woman's Weekly

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I love your column, but I did note you say you cannot freeze tomatoes. Every year I grow yellow and red cherry tomatoes and freeze them to use in the winter. I pick them and put them in a resealable bag. As they freeze, I give them a good shake to keep them free flowing.

Ingredients

8 cloves	Garlic, skin on
500 g	Gourmet potatoes, skin on, sliced into chunks
4	Carrots, peeled and sliced
2 Tbsp	Olive oil
1 punnet	Cherry tomatoes
1	Salt & freshly ground pepper
1 bunch	Fresh basil
4	Chicken marylands, thigh and drum attached

Directions

Preheat oven to 180 degC.
Line a shallow baking tray with baking paper.
Scatter veges around the dish. Tear basil leaves and scatter over vegetables. Season and drizzle over the oil.
Trim excess fat from the chicken. Place the chicken skin-side down on top of the vegetables and season.
Bake for 45 minutes. Remove from oven and turn the chicken pieces, skin-side up.
Bake for a further 20 minutes or until the juices run clear.
To serve, place vegetables on the plate, place the chicken on top and spoon over juices.
You can substitute or add other veges, such as courgettes or pumpkin.