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.

Step2:
Cut both garlic bulbs in half, then rub all over the chicken breast and place in the middle of the roasting dish.

Step 3:
Season with salt, black pepper and garlic granules on either side.

Step 4:
Slice your lemon into 6 slices, and place over the chicken and squeeze each of the leftover ends over the chicken

Step5:
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.

Step 6:
Pour a generous amount of olive oil – around 2 tablespoons – over the chicken.

Step 7:
Place in the oven for 40 minutes, turning over after the first 20 minutes, start with the skin side down.

Step 8:
Cut your chicken breast in half on the diagonal when serving.

Nutrition

199

Carbs

11g

Protein

4

Servings

60 mins

Prep Time

40 mins

Cook time

Ingredients

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

garlic granules

2 stalks of rosemary