Preheat oven to 180’C
Place the chicken supreme (breast on the bone – far better than a breast on its own – more meat, better tasting and cheaper – from your butcher) in a baking dish – I use a small flat enamel bowl not much wider than the breast itself. Drizzle the chicken with oil and salt and pepper on top. Place skin side up, uncovered on the top shelf in the oven.
It will take about 30 mins to cook depending on the size of the breast. Check with a precision thermometer to ensure you don’t over cook it.
While cooking, wash, top and tail (don’t peel) a carrot and two smallish betroot. Grate them. I use an electric grater as it saves time and dying your hands red!
Peel and grate a thumb size amount of fresh ginger.
Stir it altogether. Add some salt and pepper and drizzle over a quality oil.
When the chicken is cooked, remove from the oven and let it stand for a few mins – this makes the meat more tender.
Spoon some of the coleslaw (there is enough for 4 helpings) onto a plate, top with a few mixed lettuce leaves and place the chicken on top.
Using a spoon, scrape any of the cooked chicken bits from the cooking dish and spoon out the brown liquid in the oil from the bottom of the dish. Drizzle it over the chicken and coleslaw, avoiding the crispy skin as this will make it go soft.