eCook Meal
Rosemary Potatoes & Chicken
with green beans & roast potatoes
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.
Serving guide
Choose your portion size.
ROSEMARY POTATOES
Coat the potatoes in oil and season. Toss through the rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alernatively, roast in the oven at 200°C for 20-25 minutes.
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. 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 salad leaves into a bowl and toss through the cranberries and 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 dipping.
Potato Chunks - 200g
Sliced Green Beans - 80g
Fresh Rosemary - 3g
Free-range Chicken Breast - 1
NOMU Poultry Rub - 10ml
Salad Leaves - 20g
Cranberry & Seed Mix - 25g
Balsamic Vinegar - 10ml
Crème Fraîche - 40ml
ROSEMARY POTATOES
Coat the potatoes in oil and season. Toss through the rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alernatively, roast in the oven at 200°C for 20-25 minutes.
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. 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 salad leaves into a bowl and toss through the cranberries and 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 dipping.
Potato Chunks - 400g
Sliced Green Beans - 160g
Fresh Rosemary - 5g
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 20ml
Salad Leaves - 40g
Cranberry & Seed Mix - 50g
Balsamic Vinegar - 20ml
Crème Fraîche - 80ml
ROSEMARY POTATOES
Coat the potatoes in oil and season. Toss through the rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alernatively, roast in the oven at 200°C for 25-30 minutes.
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. 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 salad leaves into a bowl and toss through the cranberries and 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 dipping.
Potato Chunks - 600g
Sliced Green Beans - 240g
Fresh Rosemary - 8g
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 30ml
Salad Leaves - 60g
Cranberry & Seed Mix - 75g
Balsamic Vinegar - 30ml
Crème Fraîche - 125ml
ROSEMARY POTATOES
Coat the potatoes in oil and season. Toss through the rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alernatively, roast in the oven at 200°C for 25-30 minutes.
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. 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 salad leaves into a bowl and toss through the cranberries and 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 dipping.
Potato Chunks - 800g
Sliced Green Beans - 320g
Fresh Rosemary - 10g
Free-range Chicken Breasts - 4
NOMU Poultry Rub - 40ml
Salad Leaves - 80g
Cranberry & Seed Mix - 100g
Balsamic Vinegar - 40ml
Crème Fraîche - 160ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R114.67
for 4 servings · R28.67 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sliced Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
Crème Fraîche needs 160 mlSour Cream 250 ml 250 ml at R38.99 · 64% of packR24.95
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R191.24 · 1% of packR2.12
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R59.99 · 16% of packR9.60
-
Potato Chunks needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
Not in the Woolies basket — source these elsewhere:
- NOMU Poultry Rub
- Cranberry & Seed Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cranberry & Seed Mix, Creme Fraiche, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Rosemary, NOMU Poultry Rub, Potato Chunks, Salad Leaves, Sliced Green Beans
What is the nutritional information of Rosemary Potatoes & Chicken?
Calories: 641, Carbs: 59 grams, Fat: grams, Protein: 45.6 grams, Sugar: 15 grams, Salt: 492 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 dipping. CRANBERRY & SEED SALAD: Place the salad leaves into a bowl and toss through the cranberries and 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. 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, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover. ROSEMARY POTATOES: Coat the potatoes in oil and season. Toss through the rosemary then air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Alernatively, roast in the oven at 200°C for 20-25 minutes.
What should be prepared from my kitchen to make Rosemary Potatoes & Chicken?
Balsamic Vinegar, Cranberry & Seed Mix, Creme Fraiche, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Rosemary, NOMU Poultry Rub, Potato Chunks, Salad Leaves, Sliced Green Beans
How many calories does Rosemary Potatoes & Chicken have?
641 calories
How much fat content does Rosemary Potatoes & Chicken have?
grams