Only six ingredients and one pot is all you need for delicious rosemary baked chicken. What could be easier?
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
Method
- Step 1Preheat 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.
- Step 2Bake for 40 to 50 minutes or until chicken is cooked through and vegetables are tender. Add spinach to pan. Toss to combine. Serve.
- Low carb
- Low sodium
- Low sugar
Nutrition
2065 kj
Energy
32g
Fat Total
9g
Saturated Fat
4g
Fibre
25g
Protein
103mg
Cholesterol
84.15mg
Sodium
4g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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