Roast chicken and potatoes using just one pan with this recipe from The Honour System. Toss with simple ingredients like rosemary and garlic, then bake ’till tender and crispy. Serve this dish for a satisfying sit-down supper.
Rosemary Roasted Chicken & Potatoes
Ingredients
- 1 medium pepper, cut into strips
- 1/2 medium red onion, cut into strips
- 4 medium potatoes, scrubbed and cut into 8 wedges each
- 6 cloves of garlic, peeled and smashed
- 3 chicken breasts, cut into even strips
- 4 tablespoons olive oil
- 2 sprigs of fresh rosemary, chopped
- Salt and pepper, to taste
Directions
Heat your oven to 375 degrees F, and line a baking pan (9 inch by 13 inch) with parchment.
Chop all your veggies and the chicken, and place them in the baking pan.
Cover with the garlic, oil, sea salt, pepper and rosemary. Toss until well coated.
Roast for 45 minutes, until the chicken and potatoes are cooked through. Stir every 10-12 minutes to make sure nothing burns.
Serve warm.
Nutrition Information
Serves: 4 | Serving Size: about 2 cups
Per serving: Calories: 379; Total Fat: 19g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Cholesterol: 59mg; Sodium: 219mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 2g; Protein: 24g
Nutrition Bonus: Potassium: 924mg; Iron: 12%; Vitamin A: 2%; Vitamin C: 97%; Calcium: 4%
The Honour System is your one-stop resource for healthy, real food recipes. With mouth-watering photography and step-by-step instructions, they show you how to eat well, and how you can treat yourself without cheating yourself.
Photo courtesy of Sharon Rhodes. Original recipe published on The Honour System.
