A Chicken Roast For One
Recipe: #25551
February 03, 2017
Categories: Chicken, Tomato, Potatoes, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Fresh Tomatoes, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our Saturday newspaper The Weekend West and their Meals For One feature. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (665.7 g)
- Calories 455.6
- Total Fat - 3.8 g
- Saturated Fat - 1 g
- Cholesterol - 360 mg
- Sodium - 135 mg
- Total Carbohydrate - 71 g
- Dietary Fiber - 10.3 g
- Sugars - 6.6 g
- Protein - 35.4 g
- Calcium - 90 mg
- Iron - 7.3 mg
- Vitamin C - 99.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Peel potato if liked and cut into thick slices and place them in a small baking dish and toss through a little olive oil and season them well and then add the rosemary sprig to perfume them and bake in a 200C oven until they are almost tender.
Step 2
Pile them to one end of the dish and place the chicken breast on top and season that well and return to the oven for 20 minutes.
Step 3
Then in the other half of the pan place the spring onion batons and on top of these the lightly oiled tomatoes and cook until the chicken is browned and the juices run clear and the tomatoes have blistered.
Step 4
To serve, slice the breast and serve on a bed of the potatoes with the tomatoes and onion to one side.
Step 5
Steamed runner beans would also be a great accompaniment.
Tips
No special items needed.