An oven-roasted chicken breast recipe with potatoes and vegetables. To make juicy chicken breast in the oven, you should choose a whole chicken breast butterfly that will maintain a soft and juicy texture, but you can also use chicken breast sliced into thick slices.
Ingredients for the recipe
For Costco Rotisserie Chicken breast with potatoes. Whole chicken breast butterfly, thickly sliced chicken breast (350-400 g), and ten potatoes.
Vegetables to taste:
Peppers are green beans, tomatoes, carrots, and more in all colors. For seasoning the chicken breast and vegetables:
- Five tablespoons oil
- A flat teaspoon of salt
- Teaspoon sweet red paprika
- Two cloves crushed garlic
- Tablespoon tomato paste or ketchup
- Black pepper to taste
- Spoon grilled chicken
- Spoon of sesame or honey
Instructions
Line an oven pan with baking paper. Wash the potatoes well and spread them into quarters. The vegetables we chose will be cut as well.
Place the potatoes and vegetables in the pan, and leave a place for the chicken breast in the center of the pan.
Place the chicken breast butterfly in the center of the pan, between the vegetables and the potatoes. If using chicken breast slices, place them on top of the potato.
Mix oil with garlic, spices, tomato paste, and sesame seeds in a small bowl. Pour 2/3 of the seasoning mixture over the chicken breast and massage it for about a minute. Pour the rest of the seasoning mixture over the potatoes and vegetables and mix. Cover the pan with foil and place in a hot oven at 200 degrees for 40 minutes. Remove the foil, turn the oven to grill mode and continue grilling for another 5 minutes until golden. After baking, use a sharp knife and slice the chicken breast butterfly before serving.
Menu Roasted chicken breast Nurit Feld light
Roasted chicken breast, not like you made until now. Without skin, without bones, and very juicy and tasty: chunks of chicken breast start with light frying and end with roasting in the oven. After roasting too long (too) in the oven, the dried chicken breast looks lifeless. This dish will try to change the image of a nibble chicken breast and stitch your fear of a cut that has been roasted to the hilt, served to a sad and tired table in its appearance. Tart plums, grapes (only a little, there is a limit, we did not rob a bank), and peaches.
Materials:
Chunks of chicken breast2 tablespoons of olive oil2 teaspoons of salt1/2 teaspoon of black pepper2 teaspoons of sweet paprika, half a teaspoon of a smoked paprika cup of crushed tomatoes1/3 cup of black beer1/2 teaspoon of black beer1/2 tsp of chili powder, 1/2 tsp crystalline garlic1 tablespoon or two teaspoons of butter (reserve for the end). Kosher keepers? It is possible to have a heaping tablespoon of cashew paste without sugar decoration: fruit slices and micro-sprouts
Method of preparation:
Heat a vast stage; place the chicken, pour over olive oil, and fry the pieces on both sides. Mix the rest of the ingredients (without the butter). Pour over the fried chicken, transfer to the oven on medium heat, cover, bake for half an hour, remove the lid, turn the pieces over, and roast for another 15 minutes. Taste, correct seasoning, add butter to the sauce, and mix to a uniform and creamy mixture.
To serve:
Place the chicken pieces in the main dish, and make circles of fresh fruit and micro-sprouts around them. Serve with a bowl of sauce next to it, possible with the addition of a bowl of quality mustard and a bowl of onion or pickled cucumbers. Basmati rice will also be a suitable companion.
