Garlic-Infused Oil Chicken with Roasted Carrots & Parsley

Ingredients

• 4 chicken breasts
• 3 tbsp garlic-infused olive oil
• 6 carrots, peeled, cut into batons
• 2 spring onions, green tops only, sliced
• 1 tbsp dried oregano
• 1 lemon, juiced
• 15g flat-leaf parsley, roughly chopped
• salt and black pepper
• Crusty bread, to serve
• Dressed green salad, to serve

Method

1. Preheat the oven to 200°C/fan 180°C. Toss the carrot batons with 1 tbsp of the garlic-infused oil, season generously, and spread out on a roasting tray in a single layer. Roast for 25 minutes, until they are starting to colour at the edges and a knife slips in easily.
2. While the carrots roast, rub the chicken breasts with the remaining 2 tbsp garlic-infused oil, the dried oregano and most of the lemon juice. Season well with salt and plenty of black pepper.
3. Nestle the chicken breasts into the tray with the carrots and return to the oven for a further 20–25 minutes, until the chicken is cooked through with no pink remaining and the juices run clear.
4. Rest the chicken on the tray for 5 minutes — this keeps it juicy and lets the carrots soak up the pan juices.
5. Scatter over the sliced spring onion tops and the chopped parsley, finish with a squeeze of the reserved lemon, and bring the tray to the table with extra lemon wedges alongside.