What are the main ingredients in Rosemary Potatoes & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 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).
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.
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.
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.
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

Download the Recipe

Serves 2

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).
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.
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.
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.
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

Download the Recipe

Serves 3

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).
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.
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.
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.
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

Download the Recipe

Serves 4

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).
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.
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.
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.
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.