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.