| | Rosemary baked chicken with hot potato salad
Rosemary baked chicken with hot potato salad
Rosemary baked chicken with hot potato salad 4.3-5 9
  • Calories: 2065 kj
  • Fat: 32g
  • Carbohydrates: 4g

How to Make:

  1. Preheat oven to 220°C/200°C fan-forced. Place chicken, onion and potatoes in a large roasting pan. Drizzle with oil. Sprinkle with garlic and rosemary. Toss to combine.
  2. Bake for 40 to 50 minutes or until chicken is cooked through and vegetables are tender. Add spinach to pan. Toss to combine. Serve.
Time for preparing:
50 min.
Servings:
4

Ingredients:

  • 4 (800g) chicken thigh cutlets, bone in, skin on
  • 1 large red onion, cut into wedges
  • 700g baby potatoes, halved
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh rosemary
  • 60g baby spinach
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