Lemon and Rosemary Chicken
Pre-heat the oven to 350°F, gas mark 4, 180°C (160°C fan-assisted).
Step 1: Place the chicken breast in a hot frying pan with a little olive oil to seal the chicken, 2 minutes each side until the skin is crisp and golden, then place in your roasting dish.
Cut both garlic bulbs in half, then rub all over the chicken breast and place in the middle of the roasting dish.
Season with salt, black pepper and garlic granules on either side.
Slice your lemon into 6 slices, and place over the chicken and squeeze each of the leftover ends over the chicken
Scatter 2 stalks of rosemary around the baking dish. Don’t worry about the rosemary sticking to the chicken, it tastes great when it’s cooked.
Pour a generous amount of olive oil – around 2 tablespoons – over the chicken.
Place in the oven for 40 minutes, turning over after the first 20 minutes, start with the skin side down.
Cut your chicken breast in half on the diagonal when serving.
4 chicken breast (supreme on the bone with skin)
2 whole garlic bulbs
1 lemon, large
2 tbsp olive oil
sea salt and cracked black pepper
2 stalks of rosemary