Chicken with Lemon and Rosemary

This is ridiculously easy to do and guaranteed to please - if you want to use a 'Brai pack' chicken (Spinneys' 1kg chook all cut into breasts, thights, legs and wings) then you can feed two and snack on leftovers the next day - just cut back on the other ingredients.

OK, the HDR shot is dead. Here's a traditional snap taken in the time honoured camera-top flash in the kitchen tradition!

This goes majestically with a rough sweet potato mash or a tomato and onion salad.

Ingredients

• 4 chicken breasts on the bone
• 2 bulbs garlic
• 4 sprigs rosemary, cut up
• 1 lemon, cut into 1/8th slices
• 25g Butter
• Olive oil

Heat the oven up to GM7/22oC/425C.

Spread the butter over the chicken pieces and place them in a baking tray along with the lemon pieces, cut up pieces of rosemary and garlic cloves (leave them in the skins!). Drizzle a splash of oil over the whole lot and a dash of sea salt and black pepper, then slip 'em into the hot oven and leave 'em for 35-40 minutes to cook, crisp and brown.

Now you just have to quaff a cheeky chilled pinot grigio and read a good book while you wait!