Roasting Chicken Breasts

This is one technique I use to roast chicken breasts that adds flavour and stops them drying out.

In the roasting pan I add (in this example) chunks of onion, parsnip and squash. Though you could add other root vegetables of course.

Towards the end of cooking I then add bread chunks, mushrooms and courgette chunks.

In this dish I have used free range corn fed chicken which has a lovely chicken flavour, much more so than the “plain” chicken you can buy in supermarkets these days.

Leave a Reply