Rosemary Potatoes & Chicken

If you had to ‘roast’ this recipe, Chef, there would be nothing bad to say! Golden baked potatoes are infused with the aromatic smell of rosemary, and served with charred green beans, a cranberry & seed salad dressed with balsamic vinegar, & a butter-basted chicken breast.

Rosemary Potatoes & Chicken

with green beans & roast potatoes

4.8

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Rosemary Potatoes & Chicken
  1. ROSEMARY POTATOES

    Coat the potato pieces in oil and season. Toss through the rinsed rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. CHARRED GREEN BEANS

    Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.

  3. NOMU-SPICED Chicken

    Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. CRANBERRY & SEED SALAD

    Place the shredded leaves into a salad bowl and toss with the cranberries & seed mix, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.

  5. IS DINNER ALREADY DONE?!

    Plate up the golden roast potatoes, discarding the rosemary sprigs. Serve the sliced Chicken alongside the green beans and the dressed salad. Dollop over the crème fraîche and serve any remaining on the side for dunking.

  • Potato Chunks - 200g

  • Fresh Rosemary - 3g

  • Green Beans - 80g

  • Free-range Chicken Breast - 1

  • NOMU Poultry Rub - 10ml

  • Salad Leaves - 20g

  • Cranberry & Seed Mix - 25g

  • Balsamic Vinegar - 10ml

  • Crème Fraîche - 40ml

  1. ROSEMARY POTATOES

    Coat the potato pieces in oil and season. Toss through the rinsed rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. CHARRED GREEN BEANS

    Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.

  3. NOMU-SPICED Chicken

    Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. CRANBERRY & SEED SALAD

    Place the shredded leaves into a salad bowl and toss with the cranberries & seed mix, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.

  5. IS DINNER ALREADY DONE?!

    Plate up the golden roast potatoes, discarding the rosemary sprigs. Serve the sliced Chicken alongside the green beans and the dressed salad. Dollop over the crème fraîche and serve any remaining on the side for dunking.

  • Potato Chunks - 400g

  • Fresh Rosemary - 5g

  • Green Beans - 160g

  • Free-range Chicken Breasts - 2

  • NOMU Poultry Rub - 20ml

  • Salad Leaves - 40g

  • Cranberry & Seed Mix - 50g

  • Balsamic Vinegar - 20ml

  • Crème Fraîche - 80ml

  1. ROSEMARY POTATOES

    Coat the potato pieces in oil and season. Toss through the rinsed rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. CHARRED GREEN BEANS

    Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.

  3. NOMU-SPICED Chicken

    Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. CRANBERRY & SEED SALAD

    Place the shredded leaves into a salad bowl and toss with the cranberries & seed mix, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.

  5. IS DINNER ALREADY DONE?!

    Plate up the golden roast potatoes, discarding the rosemary sprigs. Serve the sliced Chicken alongside the green beans and the dressed salad. Dollop over the crème fraîche and serve any remaining on the side for dunking.

  • Potato Chunks - 600g

  • Fresh Rosemary - 8g

  • Green Beans - 240g

  • Free-range Chicken Breasts - 3

  • NOMU Poultry Rub - 30ml

  • Salad Leaves - 60g

  • Cranberry & Seed Mix - 75g

  • Balsamic Vinegar - 30ml

  • Crème Fraîche - 125ml

  1. ROSEMARY POTATOES

    Coat the potato pieces in oil and season. Toss through the rinsed rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. CHARRED GREEN BEANS

    Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.

  3. NOMU-SPICED Chicken

    Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.

  4. CRANBERRY & SEED SALAD

    Place the shredded leaves into a salad bowl and toss with the cranberries & seed mix, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside.

  5. IS DINNER ALREADY DONE?!

    Plate up the golden roast potatoes, discarding the rosemary sprigs. Serve the sliced Chicken alongside the green beans and the dressed salad. Dollop over the crème fraîche and serve any remaining on the side for dunking.

  • Potato Chunks - 800g

  • Fresh Rosemary - 10g

  • Green Beans - 320g

  • Free-range Chicken Breasts - 4

  • NOMU Poultry Rub - 40ml

  • Salad Leaves - 80g

  • Cranberry & Seed Mix - 100g

  • Balsamic Vinegar - 40ml

  • Crème Fraîche - 160ml

Frequently Asked Questions

What is the preparation time for Rosemary Potatoes & Chicken?

The preparation time for Rosemary Potatoes & Chicken with green beans & roast potatoes is between 20 and 25 minutes.

What is the total time required to make Rosemary Potatoes & Chicken with green beans & roast potatoes?

The total time required to make Rosemary Potatoes & Chicken with green beans & roast potatoes is between 20 and 25 minutes.

How many servings does Rosemary Potatoes & Chicken provide?

4 servings

What are the main ingredients in Rosemary Potatoes & Chicken?

Balsamic Vinegar, Chicken, Cranberry & Seed Mix, Creme Fraiche, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Rosemary, Green Beans, NOMU Poultry Rub, Potato Chunks, Salad Leaves

What is the nutritional information of Rosemary Potatoes & Chicken?

Calories: 673, Carbs: 60 grams, Fat: grams, Protein: 45.9 grams, Sugar: 15.3 grams, Salt: 495 grams

How do I prepare Rosemary Potatoes & Chicken?

IS DINNER ALREADY DONE?!: Plate up the golden roast potatoes, discarding the rosemary sprigs. Serve the sliced chicken alongside the green beans and the dressed salad. Dollop over the crème fraîche and serve any remaining on the side for dunking. CRANBERRY & SEED SALAD: Place the shredded leaves into a salad bowl and toss with the cranberries & seed mix, the balsamic vinegar, a drizzle of olive oil and seasoning. Set aside. NOMU-SPICED CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. CHARRED GREEN BEANS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. ROSEMARY POTATOES: Coat the potato pieces in oil and season. Toss through the rinsed rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

What should be prepared from my kitchen to make Rosemary Potatoes & Chicken?

Balsamic Vinegar, Chicken, Cranberry & Seed Mix, Creme Fraiche, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Rosemary, Green Beans, NOMU Poultry Rub, Potato Chunks, Salad Leaves

How many calories does Rosemary Potatoes & Chicken have?

673 calories

How much fat content does Rosemary Potatoes & Chicken have?

grams

Woolies Products in this dish

Photo of Free Range Skinless Chicken Thigh Fillets Avg 700 g

Free Range Skinless Chicken Thigh Fillets Avg 700 G

Photo of Fine Green Beans 215 g

Fine Green Beans 215 G

Photo of Skinless Chicken Drumsticks & Thighs Avg 800 g

Skinless Chicken Drumsticks & Thighs Avg 800 G

Photo of Fresh Rosemary 80 g

Fresh Rosemary 80 G

Photo of Skinless Chicken Breast Fillets Avg 1 kg

Skinless Chicken Breast Fillets Avg 1 Kg

Photo of Mini Skinless Chicken Breast Fillets 400 g

Mini Skinless Chicken Breast Fillets 400 G

Photo of Skinless Chicken Thigh Fillets Avg 700 g

Skinless Chicken Thigh Fillets Avg 700 G

Photo of Green Beans 350 g

Green Beans 350 G

Photo of Bulk Green Beans 600 g

Bulk Green Beans 600 G

Photo of Extra Fine Green Beans 150 g

Extra Fine Green Beans 150 G

Photo of Skinless Chicken Breast Avg 450 g

Skinless Chicken Breast Avg 450 G

Photo of Free Range Chicken Drumstick Fillets Avg 800 g

Free Range Chicken Drumstick Fillets Avg 800 G

Photo of Free Range Skinless Chicken Mini Breast Fillets 400 g

Free Range Skinless Chicken Mini Breast Fillets 400 G

Photo of Sliced Green Beans 500 g

Sliced Green Beans 500 G

Photo of Free Range Skinless Chicken Breast Avg 430 g

Free Range Skinless Chicken Breast Avg 430 G

Photo of Fresh Rosemary 20 g

Fresh Rosemary 20 G

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