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Seasoned chicken with rosemary potatoes
Seasoned chicken with rosemary potatoes
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Prep Time:
20 minutes
Cook Time:
36 minutes
Total Time:
56 minutes
Ingredients:
  • 2 large (about 500g) sebago (washed) potatoes
  • 13.80 gm olive oil
  • 40.00 ml fresh rosemary leaves
  • 375.00 ml firmly packed fresh continental parsley leaves
  • 1 brown onion, coarsely chopped
  • 1 garlic clove, crushed
  • 500g chicken breast
  • 185ml (3/4 cup) fresh orange juice
  • 1 bunch English spinach, stems removed, leaves washed
Instructions:
  • Preheat the oven to a toasty 230°C. Cut potatoes into 3cm-wide wedges, then lay them out on a baking tray. Drizzle 2 teaspoons of oil over them, give them a toss to coat evenly. Bake for 15 minutes, then generously sprinkle with fragrant rosemary. Continue baking for 10 more minutes or until the potatoes are tender.
  • In a food processor, combine parsley, onion, and garlic and pulse until finely chopped. Make a horizontal slit in each chicken fillet from the center towards the thicker end without cutting all the way through. Flatten the chicken, spread the parsley mixture on one end, roll it up, and secure with toothpicks.
  • In a small non-stick frying pan, gently warm the orange juice over medium-high heat. Add chicken, cover, and simmer for 7-8 minutes until perfectly cooked. Place on a plate, remove toothpicks, and cover with foil.
  • Steam spinach until wilted over simmering water. Slice chicken across the grain. Plate spinach, top with chicken, and serve with potatoes. Sprinkle with salt and pepper before serving.

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