Method
Step 1
Preheat oven to 220°C.
Step 2
Grate the peel (only the yellow/green peel not the white part) off the lemons (to create lemon zest) and then cut the lemons into wedges.
Step 3
Place the lemon zest, garlic, olive oil and half the basil into a bowl and mix together.
Step 4
Place the courgettes slices onto a backing tray and then place the chicken on top. Spoon over the basil mixture. Sprinkle with coarsely ground salt. Roast for 10 minutes. Add the tomatoes and roast for a further 8 minutes or until the chicken is cooked through.
Step 5
To serve, place the chicken, courgette slices and cherry tomatoes on the plate. Top with the remaining fresh basil leaves and add lemon wedges on the side. Squeeze a little lemon over the chicken.