Name: Roasted chicken with potatoes and tomatoes
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram small potatoes; 4 x 200g chicken breast fillets; 250 gram cherry tomatoes, halved; 2 tablespoon finely chopped fresh flat-leaf parsley

Roasted chicken with potatoes and tomatoes

The secret for making perfect roast potatoes? Use olive oil instead of other oils or butter because it tolerates high oven temperatures better and gives a delicious taste to the potatoes.

Ingredients

600 gram small potatoes

4 x 200g chicken breast fillets

250 gram cherry tomatoes, halved

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C/400°F.

2.Thickly slice unpeeled potatoes. Place potato, in large baking dish; spray with oil. Roast, uncovered, about 20 minutes or until browned lightly and tender.

3.Meanwhile cook chicken in heated oiled large frying pan until browned all over.

4.Place chicken on potato in baking dish; add tomatoes and ¼ cup water. Roast, uncovered, about 15 minutes or until chicken is tender. Sprinkle with parsley to serve.

Roasted potatoes should be crisp and golden brown on the outside, smooth and moist on the inside; full-flavoured and rich, but never greasy.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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