Night of the Hats

  chicken breasts rosemary garlic salt pepper lemon juice olive oil Pick over the rosemary and put in a pestle and mortar with the garlic and some salt. Pound it to release the flavours. Add pepper, lemon juice and olive oil. Put the chicken breast in a bowl and pour over everything in the bowl, turning, even rubbing if you feel like it. Leave it to marinade for an hour or more. Then heat up an oven, perhaps 180C fan. The breast is already oiled, so there's no need for any more. Find a roasting tin or other dish suitable for the oven, pour all the contents of the bowl in, spreading the chicken breast out. Cook for 15-20 minutes, testing it - once the garlic and rosemary start to brown it's probably done. Take out and serve, perhaps with potatoes and a green veg, or maybe with bread and a salad. Any left over will make a good sandwich.