4 skinless chicken breasts
2 tsp harissa (Belazu's rose harissa is really full-flavoured)
1 tsp olive oil
1 tsp dried oregano
9 oz pack cherry tomatoes
handful olives (we used kalamata)
Method
Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes.