baking & roasting

Lemon chicken breastsServes 6Ingredients:6 chicken breasts(each weighing about 150 g)6 tbsp lemon juice2 tbsp brown sugar1/2 tsp saltPepper3 tbsp oil200 ml double cream200 ml chicken stockMethod:1. Combine the lemon juice, sugar, salt, pepper andoil. Arrange the chicken breasts in a roasting pan,and pour over the lemon marinade. Leave for about20 minutes.2. Roast the chicken breasts uncovered for about 20minutes, then turn. Mix together half of the creamand half of the stock, and pour over the chicken.Continue to roast uncovered for a further20 minutes, or until done. Transfer to a servingdish.3. Stir the rest of the cream and the stock into thejuices from the meat, and bring to the boil, stirringall the time. Serve with the chicken breasts.Setting: Auto roast ConventionalTemperature: 180–200°C 200–220°CShelf level: 1 2Duration: 40–45 minutes 40–45 minutes+ pre-heating + pre-heatingRoast chickenServes 2Ingredients:1 chicken (approx. 1000 g)Salt, paprika, curry powder5 tbsp oil, or 50 gmelted butter100 ml double cream orcrème fraîcheCorn flourMethod:1. Mix the oil or butter with the salt, pepper and currypowder. Brush over the chicken. Place breast sidedown in a roasting pan, and roast uncovered. Turnafter 20 minutes. Replace in the oven and continueto roast without a lid until done.2. To make the gravy blend the cream or crème fraîchewith the juices in the pan. Add sufficient water, andthicken with corn flour paste.Setting: Auto roast Fan grillTemperature: 170–190°C 190–210°CShelf level: 1 1Duration: 60–70 minutes 60–70 minutesAutomatic ➔ Poultry ➔ Chicken ➔ Roast pan, no lid225