Rosemary Roasted Chicken With Carrots Recipe
Ingredients
| 400g chicken breast fillets, halved | ||
| Salt | To Taste | |
| 8 carrots, cut diagonally into 5cm lengths | ||
| black pepper | 1 | |
| Rosemary | 2 Teaspoon, chopped | |
| Unsalted butter | 15 Gram | |
| Chicken stock | 2 Tablespoon, skimmed | |
| Rosemary sprigs for garnish | ||
Directions
Preheat oven to 200°C.
Rub chicken with salt and pepper to taste, sprinkle with rosemary, place in a baking dish.
Boil, steam or microwave carrots until just tender, arrange around chicken.
Dot with butter.
Drizzle chicken with stock, bake for 15 minutes or until cooked.
Rub chicken with salt and pepper to taste, sprinkle with rosemary, place in a baking dish.
Boil, steam or microwave carrots until just tender, arrange around chicken.
Dot with butter.
Drizzle chicken with stock, bake for 15 minutes or until cooked.
Chef
