Crunchy mushroom and chicken tray bake.
Chicken breast, cut into 3
Juice of 1 lemon
2 garlic cloves, crushed
Dried mixed herbs
For the crumb
Ciabatta bread, torn into rough pieces
Zest of 1 lemon
Pre-heat your oven to 200*c gas 6.
In a large mixing bowl whisk together the olive oil, lemon juice, garlic and dried mixed herbs with a little salt and milled pepper. Toss the sweet potato, leek and mushrooms in the dressing. Place the sweet potato and leek onto a roasting tray. Now toss the chicken pieces in the remaining dressing and place amongst the vegetables and bake for 15 minutes.
Whilst the chicken is cooking, make the herby crumb by simply popping the ciabatta, parsley and lemon zest into a food processor and whizzing until you have a rough crumb.
Now remove the tray from the oven, add the mushrroms and cherry tomatoes to the tray, scatter over the herby crumb and pop back into the oven for a further 10-15 minutes. Serve straight away.