Oven-Roasted Chicken with Rosemary & Potatoes

Rosemary is a delicious and intense seasoning that combines wonderfully with chicken and potatoes. Try our roasted chicken with rosemary potatoes and green beans. It's a great low-fat dish that can be prepared quickly. You don't even have to peal the potatoes! Tip: Add some herbal yogurt dip and it's even tastier!

Ingredients for 2 servings

• Olive Oil (2 tsp., 14 mL)

• 2 Chicken Breast Fillets (300 g)

• 1 Garlic Clove (3 g)

• Salt and Pepper (to taste)

• Dried Rosemary (10 g)

• Potatoes (250 g)

• Green Beans (225 g)

• ¼ Lemon (20 g)

Instructions for 2 servings

1 Heat a teaspoon of olive oil in a pan and fry both sides of the chicken on high heat.

2 Crush the garlic clove and mix with the remaining olive oil, some salt and pepper and the rosemary.

3 Wash the potatoes, cut into bite-sized pieces and spread over a baking sheet covered in baking paper.

4 Rinse the green beans in hot water and also spread out onto the baking sheet.

5 Add the chicken fillet to the baking sheet, cover everything with the rosemary and oil mixture and season with salt and pepper.

6 Place in the oven and cook at 180°C / 360°F for approx. 30 minutes until the potatoes are crisp.

7 Drizzle with some lemon juice and serve.

8 Enjoy!