Chicken with green sauce and roasted tomatoes recipe

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Created by Suzanne Gibbs and Lucy Nunes

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Photography: Tanya Zouev

Cuisine: Modern Australian
Servings: Serves 6
Cooking Time: Less than 60 minutes
Course: Entree, Finger food, Side dish, Snacks

Ingredients

750g chicken tenderloins
2 x 250g packets cherry truss tomatoes
2 red onions, sliced
6 small oregano sprigs
2 tablespoons olive oil
crusty bread, to serve

Green sauce
1/3 cup (80ml) lemon juice
2 garlic cloves, crushed
½cup (125ml) extra virgin olive oil
½cup chopped parsley
1 teaspoon chopped tarragon

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Preparation

To make sauce, combine lemon juice and garlic in a bowl. Add oil in a thin stream, whisking continuously, until sauce thickens slightly. Stir in herbs and season to taste. Place chicken in a shallow dish and brush with one-third of sauce. Cover and refrigerate for 30 minutes to marinate.

Preheat barbecue on medium. Fold a sheet of foil in half to form a rectangle. Place tomatoes, onion and oregano in centre of foil and drizzle with oil. Wrap up to form a parcel. Cook for 15 minutes, until onion is soft. When ready to serve, open to let steam escape.

Meanwhile, cook chicken on open grill for 4 minutes each side, until browned and cooked through. Serve chicken with remaining green sauce, tomatoes and crusty bread.

If you enjoyed this Chicken with green sauce and roasted tomatoes recipe then browse more Modern Australian recipes, australia day recipes, nut-free recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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