I do not find anything wise to say about chicken at the moment. So much though, that surprisingly persistently in one’s mind has lived the idea that chicken has to be eaten with rice – not f. ex. with pasta or potatoes.
However, we have lately made and enjoyed several times pasta sauce with chicken and now we finally have noticed that even potatoes are worth eating with it. Thereafter I have found plenty of recipes for chicken and potato meals.
In this very recipe I have used only two herbs, garlic and rosemary: you can by all means make your own herb combination which best suits your own taste. And you can use any other cheese as a substitute for Parmesan as well.
PORTION: 4 servings
TIME TO MAKE: 40 minutes
- 8 medium size potatoes
- about 300-400 gr chicken or broiler strips
- 1 small broccoli
- 1 bell pepper
- 100 gr frozen green beans
- ½-1 red chili pepper
- 5 garlic cloves
- black pepper
- 3 tl fresh, chopped rosemary
- grated Parmesan cheese
- olive oil
Preheat the oven to 220°C (428°F)
Peel and slice potatoes and put them in a big bowl, set aside.
Cut broccoli in suitable size florets and add in the bowl.
If beans are already cut, put them in the bowl. Long beans can be cut, if needed.
Cut bell pepper and chili in small pieces and put in the bowl.
Peel garlic cloves and cut in small pieces.
Add garlic, salt, pepper and chopped rosemary, pour in some olive oil and mix well.
Put the mixture in an oiled baking tray.
Bake for about 25 minutes and add grated cheese evenly all over the vegetables.
Bake for about 15 minutes more or until the potatoes are evenly cooked.
Tags: broiler chicken oven baked chicken with vegetables parmesan potatoes