'365 more ways to cook chicken' was the riveting title of one of my Mother's cookbooks and also the name of the curse that every student and every entry level employee suffers from when they fly the coup in search of "independence".
I've been cooking for myself for the past 4 years, and there is not a day that goes by when I don't miss home cooked food (i.e. food that was not cooked by me). That being said I have come to consider myself an expert on all things chicken related. In fact one day I'm going to pen my own version of '365 even more ways to chicken' - in your nearest bookstore soon.
Keep your dry chicken breast and get ready for my soft, delicious, and juicy ones!
2 chicken breasts
1/2 butternut cubed
1/2 red onion roughly chopped and divided into layers
4 baby marrows sliced in half (length ways)
4 patty pans cut in half
2 cloves of garlic
1/4 cup of olive oil
salt and pepper
Sprig of rosemary
1/2 a lemon
** Woolworths and Pick n Pay do great ready prepared bags of veggies that are ready to be roasted.
Preheat the oven to 200 degrees celsius
Cut two pieces of baking paper (crucial that it is baking paper and not wax wrap which melts in the oven and sticks to your food).
On each piece place one chicken breast, coat with a tablespoon of olive oil and season with a good sprinkling of salt and pepper.
Mince 2 cloves garlic and spread 1 over each chicken breasts.
For each chicken breast place two slices of lemon on top with 1/2 a sprig of rosemary.
Wrap the baking paper around the chicken like you would a present.
In a baking tray, evenly space the veggies, drizzle the remaining olive over and sprinkle with salt and pepper.
Toss the veggies in the tray, to make sure they are evenly coated and then make space for the chicken.