Roasted Chicken & Buttered Vegetables

Roasted Chicken on a bed of buttered carrots and spinach

Quite possibly the fastest and laziest roast chicken you will ever make, perfect for last minute dinners or for athletes craving nourishment but have little energy for complicated cooking techniques.

Serves: 1
Ingredients:
200g chicken thigh
1 medium sized carrot
2 heads of Japanese spinach
Salt, Pepper, Butter

Rub salt and pepper onto both sides of the chicken and leave to rest, whilst preparing the vegetables.
Slice carrots and spinach being sure to keep both ingredients separate.
Sear and colour the Chicken on a pre-heated oiled frying pan, stop frying once the Chicken skin is "near crispy" place immediately into the Microwave oven for 2.5min at 500W. (depending on the state of your microwave is it may actually take 2-3minutes)
Place carrots, butter and a little salt into a separate frying pan with the lid on. after a minute remove lid and check for caramelisation turn and repeat, keep heating the carrots with the lid on until the chicken is finished.
Once the chicken is finished allow it to rest (DO NOT CUT!!!) add the sliced spinach and fry at high heat with continuous stirring for about 30seconds (to prevent spinach from "dying")

Plate the vegetables and finally slice the chicken to place on top.

Enjoy