Ingredients:
Chicken breast
Salt
Pepper (black and white)
Lemon
Butter
Garlic (about 4 cloves per breast)
Rosemary
Thyme
Tomato (pomodorino, or something smallish)
Garlic
Bay leaf
Olive oil
Method:
Set the oven to 160.
Season the chicken breast with salt, black and white pepper and the herbs. Make a mix of butter, lemon juice, and chopped garlic (loads of it). Smear it over the chicken.
Roast whole garlic cloves with whole tomatoes in olive oil. Add a bay leaf.
Fry the chicken on a high heat in butter (or duck fat) to brown it all over. Transfer to the oven and roast for about 25 minutes (I had a huge chicken breast).
Remove the skins from the tomatoes once roasted. Mash up the tomatoes with the roast garlic to make a pasty compote. Let the chicken stand before serving. Eat and enjoy.
