The perfect roast chicken breast is crispy on its skin side and still juicy and tender inside.
How to make it?
First I marinate the meat in garlic, ginger, spices, salt and black pepper and a little oil.
While the meat is having its time in its marinade, I prepare the grill pan.
I use iron cast grill pan.
I has to be hot, sizzling hot.
Usually I turn on the hob and the oven ot grill at the same time.
When the pan is hot, I add a splash of oil.
When the oil start smoking I place the breasts into the pan, skin side downward.
Leave the chicken there for a few minutes until it turns crispy.
Cover the pan with aluminium foil and put into the oven or grill for 20-25 minutes.
Remove from the oven.
Let it rest for a few minutes covered.
Slice and serve with vegetables or green leaf salads.