''When roasting its better to use chicken with the skin but in this dish I used skinless chicken as a healthier option. This is a very simple roasting method in western style. ''
Skin less Chicken Breast 1
4-5 baby potatoes ( small potatoes)
5 cloves of garlic
1 chicken stock cube
Pre heat the oven to 190C for 20 minutes.
Wash the Chicken breast in cold running water. Pat fry with kitchen paper.
Rub the chicken breast with good amount of olive oil. Season with salt the pepper. Leave till the oven is ready.
Wash well and cut the potatoes in to half or quarters with the skin on. Peel and cut the carrots in to large rounds. Cut 3 cloves in half with the skin on and retain the other 2 cloves as a whole.
Grease the baking try with olive oil and place the carrots, potatoes and garlic cloves in the middle.
Lay the chicken breast on top of them.
Place in the preheated oven and bake for 30 minutes.
Dissolve 1/2 a stock cube in quarter cup hot water and put in to the baking tray and bake for another 10 minutes.
After 40 minutes are gone remove the baking tray and remove the potatoes, carrots in to a serving dish. Reheat the oven to 230C. wash the chicken with drippings by spooning over.
Place it back in the oven for further 8- 12 minutes to brown the chicken.
Make sure to check the chicken once in a while to make sure the drippings from the chicken hasn't dried out. If the water drys out put more stock in to the pan.
Take out the chicken and test for readiness by poking the breast with a metal spoon. If it isn't spongy or the metal fork stuck inside the chicken comes out warm to touch, the chicken is ready. otherwise put is back in the oven for 5 minutes.
Note: The oven heat varies so make sure to check the chicken while baking.
Once baking is done put wine or more stock (1/4 cup) in to the roasting pan and scrape the browned bits to mix. Heat it on top of a stove if the baking dish is stove proof to make a sauce or pour it in to a pan and heat till thickened to make a sauce for a roasted chicken.