Melbourne Cup Lunch is another of my favourite days of the year, any excuse for food, wine and friends. So many lovely memories growing up of my mother and her friends celebrating the race.
Today was a delight. Gorgeous friends, lots of bubbles, the occasional fascinator and an easy and delicious lunch.
Roast chicken breast with lemon, garlic and thyme
4 chicken breast – skin on and bone in – this is very important for roasting chicken breast. Ask your butcher to leave the bone in for you as the result is a tastier and juicier chicken breast.
1 head of garlic
salt and pepper
Pre heat oven to 180C.
Place chicken breasts skin side up (I often ask my butcher/game shop to cut the breasts in half as they cook quicker) in a baking dish and drizzle with olive oil.
Slice lemons and bruise garlic cloves and distribute throughout the dish.
Sprinkle with fresh thyme.
Season generously with salt and pepper.
Roast uncovered for 20 minutes for breast cut in half (30 -40 mins for whole breasts). Check the breasts at this point and if the juices run clear switch the oven to grill and crisp the skin for 5 – 10 minutes until golden brown.
Remove the chicken from the oven and cover the baking dish with foil and set aside in a warm place to rest for ten minutes.
Serve with new potatoes and green beans.
Congratulations to Michelle Payne.
“I want to say to everyone else, get stuffed, because women can do anything and we can beat the world.”
You go girl!!!