Herbed Chicken And Roasted Vegetables

By Alison Turner

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Roast chicken and vegetables is the ultimate in satisfying comfort food.

All you have to do is throw all your ingredients of Herbed Chicken And Roasted Vegetables

  1. 6 medium desiree potatoes, halved, quartered
  2. 8 small zucchini, halved lengthways
  3. 2 tablespoons olive oil
  4. Salt & ground black pepper, to taste
  5. 100g thinly sliced pancetta
  6. 4 garlic cloves
  7. 2 tablespoons fresh thyme leaves
  8. 1 tablespoon fresh rosemary leaves
  9. 4 (about 125g each) chicken half breasts on the bone

The instruction how to make Herbed Chicken And Roasted Vegetables

  1. Preheat oven to 230u00b0C.
  2. Place the potatoes, zucchini, 1 tablespoon of the olive oil, salt and pepper in a large roasting pan and toss until coated. Roast in preheated oven for 15 minutes.
  3. Meanwhile, place the pancetta, garlic, thyme and rosemary on a large chopping board. Use a sharp knife to finely chop the ingredients. Place in a bowl with the remaining olive oil and mix to combine. Season with salt and pepper. Carefully loosen the skin on the chicken breasts and place 1/4 of the filling under each.
  4. Place the chicken breasts in a separate roasting pan and reduce oven temperature to 210u00b0C. Roast for a further 15 minutes or until the juices run clear when the chicken is pierced with a skewer.
  5. Serve the chicken immediately with the roasted vegetables.

Nutritions of Herbed Chicken And Roasted Vegetables

fatContent: 397.935 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 40 grams protein
sodiumContent: 88 milligrams cholesterol

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