Fitness Crazed Foodie
Lover of all things food and fitness related
Roasting meats and vegetables together seems like a big task that takes practice and perfect timing. But I'm here to show you that it can be all done in one pan and take 60-90 minutes from start to finish. This meal idea comes from my boyfriend that followed a recipe online and it turned into the best meal he has ever made me! I tweaked a couple things based on nutrition and my preference. This recipe makes 4 servings and can be eaten all week or served as a great family meal.
4- 5oz chicken breasts
1 tbsp olive oil
Garlic salt, pepper, oregano
4 sprigs of rosemary
1 bag, or 2-3 lbs, of fingerling potatoes
1 large red onion
1 cup of cherry tomatoes
2 tbsp olive oil
Sea salt, pepper, red pepper flakes
Preheat oven to 400F. Line large baking pan with aluminum foil and spray with cooking spray.
Drizzle olive oil over the chicken breasts and rub it to cover the tops of each. Add garlic salt, pepper and oregano. Over a bowl, hold a sprig of rosemary at its top, slide your fingers down to the bottom, and strip off the leaves into the bowl. Sprinkle half of this rosemary on top of the chicken and save the rest for the vegetables. Add the chicken breasts to the baking pan.
Slice the fingerling potatoes in halves if very small or fourths if larger. Roughly chop the red onion and cut the tomatoes in half. Add them all to a bowl and toss with olive oil, sea salt, pepper, red pepper flakes and the rest of the rosemary sprigs. Pour onto the baking pan and disperse evenly.
Bake for 35-40 minutes, or until chicken is done and potatoes are crispy. I usually cut into one chicken breasts to make sure there is no pink and it is fully cooked (I know, the juices come out then, but it's the safest way to know!). Serve with a cold side salad or any other greens you like!
About this Section
This section is here to share my experiences in the kitchen and to give you inspiration to try out healthy and fun recipes!