4 chicken breasts, skinned
8 carrots peeled or 1 bag of frozen carrots thawed out
4 oranges (peeled & sliced)
1 cup raisin
1 table spoon of chopped herbs (sage, rosemary, thyme etc)
1 bunch spring onion – peeled, trimmed & tossed in olive oil
Heat oven to 200C & place roasting tin in oven to heat for 5 minutes, then remove. Cut carrots lengthways. Drizzle olive oil into roasting tin & add carrots, herbs – season with sea salt & pepper. Toss & place in oven. Cook until tender, tossing occasionally.
While carrots are cooking heat a char grill pan until very hot, if preferred you could use a conventional grill. Season chicken breasts with sea salt & pepper & drizzle with olive oil. Place on griddle for 3 – 4 minutes. Turn & cook for a further 3 – 4 minutes. Remove chicken from grill pan. Place sliced orange on each breast with the raisin.
Spoon carrots on plate, put chicken on top & then spring onion.
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