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Saturday, 9 April 2011

Rosemary Chicken

This is one of the first things I learnt to make and feel very proud of. I've adapted the original recipe some what and a lot of the time it's a case of seeing what I have in the fridge. In fact - one variation was Lemon Thyme Chicken, which I think may even have been superior, but I couldn't dare to part with dear old Rosemary. A lot of people may find this quite dry, but I quite like that. This dish does have some orange in it, but for those like me, who hate a savoury orange flavour - do not be alarmed, it's barely noticeable.

Serves 2 - 4 depending on how greedy you are

4 chicken breasts
150g carrots, sliced
3-4 tablespoons of olive oil
A few sprigs of rosemary
10 cloves of garlic, peeled (a scary amount of garlic, but they go sweet and not stinky I promise)
500g baby onions, peeled
500g small new potatoes
1 orange, and the juice of 2
A big dash of salt and a small smidgen of pepper

  • Instructions
  • Preheat the oven to 180°C
  • Prepare your vegetables
  • In a large baking dish, place your carrots, garlic cloves, onions, new potatoes and bits of rosemary
  • Drizzle over the oil, salt and pepper and mix together
  • Place in your chicken breasts in the baking dish, getting them coated with the oil, and leave skin side down
  • Halve 1 orange, and cram into your dish
  • Put into the oven and cook for 15 minutes
  • Take the chicken breasts out for a moment, and give the vegetables a good mix up and turning over before putting the chicken back in, skin side up this time
  • Return to the oven and cook for a further 10 minutes
  • Take out of the oven again, and mix in your orange juice. Give everything a good stir
  • Return to the oven for a further 10 minutes
  • Plate up, and drizzle what sauce there is over the chicken breasts

To make it cheaper, you could use different pieces of chicken, like thighs - but you will have to increase the cooking time by about 20 minutes. To make it a bit posher, use shallots rather than baby onions, and use whole baby carrots.

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