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Rosemary Roasted Chicken With Carrots

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Ingredients
  Chicken breast fillets 400 Gram, halved
  Salt To Taste
  Carrots 8 , cut diagonally into 5cm lengths
  Freshly ground black pepper To Taste
  Chopped fresh rosemary 2 Teaspoon
  Unsalted butter 15 Gram, cut into small cubes
  Skimmed chicken stock 2 Tablespoon, warmed
  Rosemary sprigs 1 (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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Everyday

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