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Chicken and Vegetable Bake with Rosemary Potatoes
Chicken and Vegetable Bake with Rosemary Potatoes

Chicken and Vegetable Bake with Rosemary Potatoes
A comforting and easy chicken and vegetable bake with rosemary potatoes.
Chicken and Vegetable Bake with Rosemary Potatoes
Ingredients:
1
Servings
  • 150
    g
     Chicken Breast
  • 150
    g
     Potato
  • 50
    g
     Carrot
  • 100
    g
     Broccoli
  • 2
    tbsp
     Rosemary
  • 10
    ml
     OliveOil
  • 2
    g
     Salt
  • 0.5
    g
     Pepper
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Chicken and Vegetable Bake with Rosemary Potatoes
Instructions:
  1. Preheat your oven to 180°C (350°F).
  2. Chop the potatoes into small cubes. Chop the carrots and broccoli into bite-sized pieces.
  3. In a bowl, toss the potatoes with 5ml of olive oil, salt, pepper, and half the rosemary.
  4. Spread the potatoes in a baking dish.
  5. Season the chicken breast with salt and pepper.
  6. Place the chicken on top of the potatoes.
  7. In the same bowl, toss the carrots and broccoli with the remaining olive oil and rosemary.
  8. Arrange the vegetables around the chicken.
  9. Bake for 40 minutes, or until the chicken is cooked through and the vegetables are tender.
Nutrition Per Serving 469 g Per 100g
Energy 419.7 kcal 90 kcal
Protein 51.5 g 11.0 g
Fibre 5.8 g 1.2 g
Salt 2.2 g 0.5 g
Sugar 5 g 1.1 g
Carbohydrates 31.2 g 6.7 g
Fat 6.3 g 1.3 g
Environmental Per Serving 469 g Per 100g
CO2 3.5 kg 0.7 kg
Water 5.5 l 1.2 l
  • 150
    g
     Chicken Breast
  • 150
    g
     Potato
  • 50
    g
     Carrot
  • 100
    g
     Broccoli
  • 2
    tbsp
     Rosemary
  • 10
    ml
     OliveOil
  • 2
    g
     Salt
  • 0.5
    g
     Pepper
1
Servings
0

Preheat your oven to 180°C (350°F).

Chop the potatoes into small cubes. Chop the carrots and broccoli into bite-sized pieces.

In a bowl, toss the potatoes with 5ml of olive oil, salt, pepper, and half the rosemary.

Spread the potatoes in a baking dish.

Season the chicken breast with salt and pepper.

Place the chicken on top of the potatoes.

In the same bowl, toss the carrots and broccoli with the remaining olive oil and rosemary.

Arrange the vegetables around the chicken.

Bake for 40 minutes, or until the chicken is cooked through and the vegetables are tender.

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