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Rosemary Roasted Chicken with Carrots Directions
900 kilojoules/ 215 calories per serving 4 chicken breast halves, 110g (3Â½oz) each Salt Pepper 1 tblspn chopped fresh rosemary 8 carrots, cut diagonally into 5cm (2in) lengths 1 tblspn unsalted butter, cut into small cubes 2 tblspn degreased chicken stock, warmed Rosemary sprigs for garnish
1. Rub chicken with salt and freshly ground pepper to taste, sprinkle with rosemary, place in a baking dish.
2. Boil, steam or microwave carrots until just tender, but still crisp, arrange around chicken. Dot with butter cubes.
3. Drizzle chicken with stock, bake in a 200 Â°C (400 Â°F) oven until cooked through, about 15 minutes.
4. Arrange chicken onto heated plates, pour over pan juices. Serve immediately, garnished with rosemary.