Lemon chicken

Serves 4

4 boneless chicken breast fillets, skin on 2 small lemons, sliced, plus juice of 1 small lemon 4 carrots, peeled and sliced diagonally 2 red peppers, cored, deseeded and cut into chunks 500g potatoes, halved lengthwise 2 cloves of garlic, peeled and halved 10 small shallots, peeled 4 tbsp oil 2 sprigs rosemary sea salt and black pepper

Preheat the oven to 200°C/gas mark 6. In a bowl, mix the carrots and peppers with the potatoes, garlic halves, shallots and 2 tbsp of oil. Dab the chicken dry and make cuts across the top of each breast, taking care not to cut right through the meat. Insert the lemon slices into the cuts. Place the chicken on a baking tray, distribute the vegetable and potato mix all around and season with salt and pepper. Bake in the oven for 35-40 mins until cooked through. Sprinkle the rosemary over the dish 15 mins before the end of the cooking time. Sprinkle over the lemon juice and the rest of the oil before serving.