Roast Chicken, with a Garlic and Bacon Napoletana

Chicken breasts, roasted in a casserole dish in the oven for 50 minutes at 190 deg C. Drizzled in sunflower oil, with a little water. Dressed in coarse sea salt.

The salsa napoletana was made separately, with onion, chopped garlic, tomato passata, chicken stock, oregano, basil, a pinch of paprika, with crispy fried pieces of unsmoked bacon. Cooked for twenty minutes, stirring frequently.

The carrot wedges were boiled in a small pan for thirty minutes under glass, at a low heat. During the last five minutes I added diced spinach leaves. A simple and delicious dish.