•  ¼ cup chopped basil leaves
•  2 tablespoons lemon zest
•  2 cloves garlic, crushed
•  ¼ cup (60ml) olive oil
•  2 x 250g chicken breast fillets, skin on and wingtip attached, trimmed
•  2 zucchini (courgettes), sliced
•  250g cherry tomatoes
•  ¼ cup basil leaves, extra
•  lemon wedges, to serve

  Preheat oven to 220°C (425°F). Place the basil, lemon zest, garlic and oil in a bowl and stir to combine. Place the chicken and zucchini on a baking tray and spoon over the basil mixture. Roast for 10 minutes. Add the tomatoes and roast for a further 5 minutes or until the chicken is cooked through. Top with extra basil leaves and serve with lemon wedges. Serves 2.