Published Wednesday, 02 September, 2009 by sacha
This is a great tasty dish, to impress, i promise it tastes great and smells great while in the oven!
Takes me about 15mins to Prep.
Preheat your oven to 200'c (180'c for Fan assisted) &
Put a pan of water on to boil while preparing, ready for the rice.
1.Place all the veg and 4 peeled Garlic cloves in a large mixing bowl.
2.Drizzle with olive oil, add about a teaspoon of rosemary sprigs and some salt and pepper.
3.Using your hands mix in the bowl ensuring the veg is pretty much covered by the oil..
4.Place all the veg in a foil lined pirex dish or shallow roasting tin.
5.Next Get your chicken breasts and cut off all the nasty fatty white bits, which tbh freak me out..
6.Cut a slit in the breast and stuff a garlic clove in each breast.
7.Place the chicken ontop of veg.
8.Drizzle with some olive oil and Sprinkle with some more rosmary sprigs and ground black peppercorns.
9.Put in the oven for about 35mins.
10.Halfway through you can bast the chicken with the juices in the pirex dish to ensure the chicken doesn't dry out, allthough the steam from the juices of the veg prevents this anyway....
11.10 mins before the Chicken is ready place the rice in the pan of pre boiled water to cook.
12.Once the rice is cooked take the bag out of the water and lie flat on a plate, flatten out a bit and use scissors to cut down the middle.
14.Take each half and place cut side down onto a large plate, remove plastic and shape into an oval-ish mound...
15.Remove veg and chicken from the oven.
16.Place a breast ontop of each mound of rice
17.Spoon the roasted veg around each plate... see picture....
18. Serve and enjoy!!
This dish is easily doubled should you wish to cook for four.. you can also replace the rice for Creamy Mash potatoe if you want, i like rice!!!