FRIJE

Name: Oven-roasted chicken with potatoes, peas, and carrots
Prep time: 15 min
Cook time: 80 min
Yield: 3 servings
Ingredients: 3 chicken breast; 8 potato; 250 g of pea; 2 carrot; 1 garlic clove; 1 tablespoon of olive oil; 2 teaspoon of paprika; 1 tablespoon of Provence herb; salt (according to taste); pepper (according to taste)

<< recipes

Oven-roasted chicken with potatoes, peas, and carrots

Chicken Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 80 minutes

Cost per serving: 1,98 €

Energy: 742 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 210°C (410°F).
2. In a bowl, mix together the paprika, Herbes de Provence, minced garlic, salt, and pepper. Generously brush the chicken with this mixture using a brush.
3. Place the chicken in an oiled ovenproof casserole dish (such as Pyrex), pour a small glass of water into it, and cover with a lid (or alternatively, a large baking dish).
4. Bake for about 1 hour to 1 hour 15 minutes, depending on the size of the chicken, basting it regularly with the cooking juices to keep the meat tender.
5. While the chicken is cooking, peel the potatoes and carrots. Slice the carrots into rounds and cut the potatoes into medium-sized pieces. About 30 minutes before the end of cooking time, add them to the dish, mixing them with the cooking juices.
6. Finally, add the peas, salt, and pepper about 10 minutes before the end of cooking time.