Split breast of chicken with roasted carrots and potatoes
Roast
Roasting
The inspiration for this recipe comes from meeting Chef Claire Robinson at a book fair last year. Claire gave a demonstration of roasting a whole chicken that is rested upon onion and fennel. The vegetables act as the roasting rack and get a boost of flavour from the chicken as it all roasts together. Her version involved a lot of butter, I've replaced it with olive oil, both to lighten the dish and to use the oil I always have stocked in my kitchen. (Besides, my butter is reserved for baking!) I've also replaced the fennel (which can be hard to find and is expensive) with carrots and spring red potatoes. Claire also noted in her presentation that this method of roasting can accommodate any sort of vegetables you enjoy eating. <br /> <br />The bonus of using breast meat on the bone is that the meat will retain more moisture as it cooks. If the breasts alone are not on sale, go for a whole fryer chicken and remove the breasts yourself.
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