Herbes de Provence marinated roast chicken served with a courgette purée and Garlic flavoured chorizo, courgette, tomato and Coriander Leaf salsa.
Combine all the ingredients for the marinade in a bowl, add the chicken breasts and coat with the marinade. Cover with cling film and allow to marinade in the refrigerator for 4 hours or for best results overnight.
For the courgette purée, heat the oil in a frying pan. Add the Garlic and courgettes and fry for 4-5 minutes, season to taste. Place in a blender and purée until smooth. Add the Parmesan cheese and butter and blend for a couple of seconds. Refrigerate until ready to use.
When ready to cook the chicken, pre-heat the oven to 200°C, 400°F, Gas Mark 6. Transfer the chicken to a baking tray and cook for 20-25 minutes or until the chicken is cooked through.
For the salsa, heat the olive oil in a frying pan, add the shallots and fry for 2 minutes over a medium-heat. Add the Garlic, chorizo, courgette and tomatoes, cook for 4-5 minutes. Add the Coriander Leaf and season to taste.
To serve, place some of the purée in the middle of a warm plate, slice the chicken and place on top. Serve with a generous helping of the chorizo salsa.