Preparation A certain smell is something that instantaneously evokes my memories. I do not think that such evocative faculty is that special and, for that reason, everybody has their own Proust’s madeleine cake, the one that with just a sniff brings us back to a past moment in life, to a person or a certain home. In my case, this is the oven-roasted chicken breastrecipe which, while it is being made, takes me back to my long-gone childhood Sundays at my grandma’s house in Valladolid. I really hope that you will love this Coren oven-roasted free-range chicken breast with skin recipe and I also hope that it brings back memories of someone or of a dear and long-forgotten kitchen. Hopefully you will! Steps to cook my granny-style oven-roasted chicken breast: Crush a garlic clove together with parsley, salt, pepper and some oil. Spread the mix on the free-range chicken breasts with skin. Precisely, the skin prevents the piece from drying up and, therefore, the meat will be juicier. Besides, it grants unimaginable flavour. Place the breasts on an oven tray and surround them by plenty of split shallots, sliced red peppers and 12 prunes. Add all the vegetables, salt and oil and a generous jet of brandy. Cover the oven tray with foil and roast over a temperature of 200º for about 20 minutes. In case you want to use the oven or you do not have an airfryer: 5 minutes at 250º and 13 minutes at 180º. Increase the temperature to 250º, remove the foil and roast for another 10 minutes until the chicken breast skin is toasted. If you see that the vegetables are still a bit hard, remove the chicken breasts from the oven and let the accompanying vegetables cook for about 7 or 8 more minutes. Presentation Serve the oven-roasted free-range chicken breasts accompanied by the vegetable and prune garnish together with the delicious sauce.