roast vegies and chicken

Who doesn’t like a roast in the middle of winter. Here is a very simple and easy one. You can add sweet potato and beetroot if you like, I usually do, just not tonight.

Ingredents  (for two people)

2 potatoes (pain with dirt on) washed and cubed (I leave skin on)
1 wedge of pumpkin skin washed and cubed (I leave skin on)
1/4 cup fresh podded peas or frozen peas
garlic dip
sprig of rosemary
 
1 Chicken breast cut into serving size pieces, rub in a sprinkle of salt & pepper, citric acid and olive oil

Roast potatoes and and pumpkin at 200C° for 1 1/2 or until crisp, turning every 1/4 minutes.
You can add the chicken to the roasting pan in the last 1/4 of cooking or cook in fry pan on the stove top.
lightly boil peas for 2-3 minutes.

serve with garlic sauce.

 

 

Advertisements

2 thoughts on “roast vegies and chicken

  1. Pingback: PolIo con Rosmarino – Chicken With Rosemary / Kylling Med Rosmarin | RecipeReminiscing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s