This week our mid week meal is garlic chicken and rosemary mini roast potatoes. It does require a bit of prep, mainly as the chicken needs to marinade for a couple of hours. Remember you can use any herbs you want and adjust according to taste.
For the chicken
- 4-6 chicken breasts
- 50 ml water
- 70 ml olive oil
- 70 ml vinegar
- 2 teaspoons of minced garlic or 2 cloves of fresh garlic
- 1 tsp dried Italian herbs
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp pepper
1/ In a large bowl, mix together the water, vinegar, oil, garlic, herbs, salt and pepper.
2/ Pour into a large sealable bag or box, add the chicken breasts making sure each one gets fully coated.
3/ Leave in the fridge for 2/3 hours, until ready to cook.
For the potatoes
- 2lb potatoes
- 2 tbsp olive oil
- 2 tsp garlic granules
- 2 tsp dried rosemary
- 2 tsp dried thyme
- salt and pepper
1/ Scrub the potatoes and leave the skin on, cutting into small cubes
2/ Pre heat oven to 220 and bring the potatoes to the boil
3/ Take them straight off the heat and drain, sprinkle with salt and pepper
4/ Heat the oil in a large deep tray, and spread the potatoes on it once hot
5/ Sprinkle the garlic granules, rosemary and thyme all over and bake in the oven between 50 mins – 1 hour, turning frequently
The chicken can be either pan or griddle fried or baked in the oven. I griddled ours on low/ medium for 20 mins. we also had asparagus, green beans and Chantenay carrots with ours.
How did it go down? Well, we all had it apart from Carson, and James really enjoyed it, so did I. The twins complained that the chicken had too much garlic, but they loved the potatoes and Colby and Courtney both enjoyed it. So I say it’s a thumbs up.
This recipe will be going live this week on , so if you’d rather see it in action head on over!
See you soon