Roast Chicken & Fresh Tomato Salad

Preheat the oven to 200°C. Pat the chicken dry and generously salt the chicken on both sides.

Place the chicken skin-side down into an oiled oven-proof frying pan. Put onto medium-high heat and cook the chicken until the skin goes golden brown.

Meanwhile, peel and wedge the onion. Once the chicken is golden, add the onion into the pan, transfer to the oven and roast for 15-20 mins, until fully cooked.

Meanwhile, chop the tomatoes into 2cm chunks and transfer to a bowl with the balsamic and a drizzle of olive oil. Season with salt and pepper.

Share the cottage cheese and chicken between the plates. Toss the roasted onions and basil leaves into the salad and serve alongside. Enjoy with ciabatta.