James Martin creates the perfect tomato roast chicken platter. Recreate this delicious summer dish here with this recipe…
Jacques Martin often dazzles us with its sumptuous recipes, and its roasted tomato chicken platter is the perfect solution for this summer.
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The celebrity chef – who has teamed up with a house favourite, Cirio tinned Italian tomatoes – has created a range of recipes to ‘bring the heart of Italy to British tables’ – and this traybake is seriously delicious!
WATCH: Phillip Schofield horrified after James Martin buttered a scone this morning
Speaking about his recipe, James said, “I really enjoyed creating these delicious yet easy-to-prepare recipes and wanted to work with Cirio because of their superior taste and proven commitment to sustainable agriculture from field to fork. .
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“As a chef from a farming family, I know how important it is to respect the land, your people and the environment. Something as simple as using carbon neutral tomatoes can really make a difference.”
The Saturday morning The presenter developed three other recipes using Cirio’s carbon-neutral chopped tomatoes, including meatballs with tomato sauce, blooming onions and a casserole of tomatoes, sausages and beans with rosemary and chopped parsley.
James didn’t just create the recipes; he has produced several short watchable videos for social media and will appear in television adverts on ITV throughout June.
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Authentically Italian tomatoes have taken sustainability to a whole new level, meaning they’re as good for the planet as the plate. The company can now claim ZERO impact on climate change thanks to the neutralization of any residual CO2 emissions.
James’ Roasted Tomato Chicken Platter Recipe – Serves 6
600g chicken fillets
300g baby potatoes, halved
2 red onions peeled and cut in 1/6
4 small eggplants, halved
3 sliced mixed peppers
4 garlic cloves, crushed
2 x 400g Cirio tinned tomatoes
A few sprigs of rosemary
50ml olive oil
Salt and pepper to taste
Serve a few sprigs of basil
1. Preheat the oven to 220c
2. Using a large roasting pan, smash the tomatoes with the eggplant, red onions, peppers, potatoes, garlic, rosemary and chicken, toss then drizzle with oil .
3. Drizzle with oil and roast for 40-45 minutes until charred.
4. Pour onto a plate sprinkle with basil and serve.
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