Rosemary Roasted Chicken With Carrots
|Chicken breast fillets||400 Gram, halved|
|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)|
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.