Sometimes (most of the time) I just can’t be bothered with cooking faff. This includes the associated washing up / dishwasher loading chores that, quite frankly, nobody has time for. As you probably know if you’ve seen any of my previous recipes, I am a total advocate for easy cooking. Simple ingredients and easy methods. So here I bring you another one of my idiot-proof recipes for a delicious and healthy dinner. Introducing my summery roasted chicken breast recipe.
For one person, multiply for additional people / hunger levels:
1x chicken breast with the skin on
2-3 rashers of streaky bacon
Handful of baby new potatoes
1/2 red pepper
4-5 asparagus tips
4-5 cherry tomatoes
2-3 rosemary sprigs
Small knob of butter
Good dollop of olive oil
Salt and pepper for seasoning
- Preheat the oven to 190C. Add a good dollop of olive oil to a casserole or baking dish and pop in the oven to heat up. Slice the baby new potatoes, dice the streaky bacon and chop up the veg.
- If you like extra crispy potatoes and bacon (like me), pop them into the dish and give them a 10-15 minute head-start in the oven. Once this initial time is up, drop the temperature down to 170C.
- Chuck in all remaining ingredients and pop the chicken breast in the middle. Season generously with salt and pepper. Rub the skin of the chicken with the butter and a touch of oil to make sure it really crisps up. I know not everyone is a fan of the skin but I really recommend leaving it on, as it stops the chicken breast drying out and adds extra flavour.
- Cook in the oven for 30-35 minutes, until the chicken is cooked and the veg starting to brown. To further save on washing up, eat straight from the dish!
Note: I have an intolerance to onion and garlic but if I didn’t then I would have added onion wedges and a few cloves of garlic for an extra flavour punch.