Herbed Chicken With Roasted Tomatoes - cooking recipe

Ingredients

None None Herb Marinade
1/4 cup lemon juice
2 cloves garlic, crushed
1/2 cup extra virgin olive oil
1/4 cup parsley, chopped
1 tsp tarragon, chopped
None None Herbed Chicken with Roasted Tomatoes
1 2/3 lbs chicken tenderloins
1 lb cherry tomatoes
2 None red onions, sliced
6 sprigs oregano
2 tbsp olive oil
None None Crusty bread, to serve

Preparation

To make the herb marinade, combine lemon juice and garlic in a bowl. Add oil in a thin stream, whisking continuously, until sauce thickens slightly. Stir in parsley and tarragon and season to taste. Place chicken in a shallow dish and brush with one-third of marinade. Cover and refrigerate for 30 minutes.
Preheat a grill to medium. Fold a sheet of foil in half to form a rectangle. Place tomatoes, onion and oregano in center of foil and drizzle with oil. Wrap up to form a packet. Cook for 15 minutes, until onion is soft. When ready to serve, open to let steam escape.
Meanwhile, cook chicken on grill for 4 minutes each side, until browned and cooked through. Serve chicken with remaining herb marinade, tomatoes and crusty bread.