4 chicken breasts, each about 150 g (5 oz) (with skin on)
1 lemon, sliced
4 rosemary sprigs
8 garlic cloves, peeled
2 tablespoons olive oil
salt and pepper
green beans and boiled potatoes, to serve
1 tablespoon olive oil
1 tablespoon chopped rosemary leaves
300 ml (1/2 pint) chicken stock
6 tablespoons white wine
2 teaspoons cornflour
Make a large slit in the side of each chicken breast and insert 2 slices of lemon, 1 rosemary sprig and a halved garlic clove. Tie each chicken with with string around the centre, then put the chicken in a roasting tin, drizzle with olive oil and season generously with salt and pepper. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes or until golden and cooked through.
Meanwhile, make the gravy. Heat the oil in a small saucepan and cook the rosemary leaves for 1 minute over a moderate heat. Pour in the stock and wine and bring to the boil. Continue to boil for 5 minutes to infuse the flavours and reduce a little. Blend the cornflour with 2 tablespoons water and add to the gravy, stirring continually to thicken. Pour over the roasted chicken pieces and serve with green beans and boiled potatoes.