Ingredients:

  • 600g chicken breast, sliced into thick medallions
  • 2 large bell peppers (red and yellow), cut into large chunks
  • 1 medium zucchini, sliced into half-moons
  • 200g cherry tomatoes, whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 200g crème fraîche
  • 1 bunch fresh herbs (parsley, chives, and dill), finely chopped
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, grated
  • 1 tsp honey

Instructions:

  1. Preheat your oven to 220°C (425°F). Prepare a large rimmed baking sheet.
  2. In a large bowl, toss the peppers and zucchini with 2 tablespoons of olive oil, smoked paprika, salt, and black pepper. Ensure vegetables are cut to size.
  3. Spread the vegetables across the baking sheet in a single layer to ensure roasting rather than steaming.
  4. Season the chicken medallions with the remaining olive oil and a pinch of salt. Move the vegetables slightly to create small 'nests' and place the chicken directly on the hot metal tray.
  5. Roast in the center rack for 18-20 minutes. Use an instant-read thermometer to pull the chicken once it reaches an internal temperature of 72°C (162°F).
  6. While the tray is in the oven, whisk together the crème fraîche, chopped fresh herbs, lemon juice, lemon zest, grated garlic, and honey to create a cold-emulsion sauce.
  7. Let the chicken rest for 3-5 minutes on the tray to allow carry-over cooking to reach 75°C. Serve the roasted chicken and vegetables topped with a generous dollop of the herb sauce.