Name: Herb and parmesan chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 cup chopped flat-leaf parsley; 2 teaspoon dried oregano leaves; 1/4 cup shredded parmesan; 1 egg white, lightly whisked; 8 small chicken cutlets with skin on; cooking oil spray; 750 gram small red potatoes, unpeeled, quartered; 2 medium red onions, cut into wedges; 1 garlic bulb, top removed; 300 gram broccoli, cut into florets

Ingredients

1/2 cup chopped flat-leaf parsley

2 teaspoon dried oregano leaves

1/4 cup shredded parmesan

1 egg white, lightly whisked

8 small chicken cutlets with skin on

cooking oil spray

750 gram small red potatoes, unpeeled, quartered

2 medium red onions, cut into wedges

1 garlic bulb, top removed

300 gram broccoli, cut into florets

Method

1.Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. Combine parsley, oregano, parmesan and egg white in a small bowl. Using fingertips, make a pocket under chicken skin. Fill pocket with herb mixture. Secure end with toothpicks. Place chicken on one of the prepared trays; spray with oil.

2.Place potato, onion and garlic on remaining prepared tray; spray with oil. Bake both trays, swapping halfway through cooking, for 30 minutes or until browned and cooked. Remove toothpicks.

3.Place broccoli in a medium microwave-safe bowl. Microwave on high (100%) in 1-minute bursts, stirring until just soft. Serve chicken with vegetables.

Take care not to tear chicken skin when making pocket. Instead of putting herb mixture under chicken skin, roll chicken in herb mixture to coat. Make ahead: You can prepare chicken several hours ahead; cover, then chill. Cook close to serving time.
Note

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Ingredients

Method

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