McCartney Roasts

Name: McCartney Roasts
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Ingredients: Two 400-gram frozen vegetarian chicken roasts (*cook from frozen); 1 tablespoon olive oil; 2 sprigs of rosemary

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Level: Easy

Total: 1 hr 5 min
Active: 5 min

Yield: 4 to 6 servings

I like to save time by buying a great plant protein roast; there are so many on the market these days. Then I rub them in olive oil and rosemary before roasting.

Level: Easy

Total: 1 hr 5 min
Active: 5 min

Yield: 4 to 6 servings

Ingredients

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Two 400-gram frozen vegetarian chicken roasts (*cook from frozen)

1 tablespoon olive oil

2 sprigs of rosemary

Directions

Preheat the oven to 350 degrees F.
Rub the roasts in olive oil.
Place alongside each other on a sheet of foil.
Place a spring of rosemary on each one.
Wrap in the foil, roast for about 1 hour, opening the foil for the last 10 minutes of cooking to allow the roasts to brown on the outside.
Carve into thin slices.