Tuscan rosemary chicken

Name: Tuscan rosemary chicken
Cook time: 25 min
Yield: 4

with roasted vegetables and shaved Parmesan

Ready in around 25 mins

RECIPE FACT:

Did you know, Italian language is thought to have originated in Tuscany.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake).
1. TO COOK THE POTATOES AND PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Place the steamed potatoes onto the tray, spray with oil and season with salt then bake in the oven for 10 mins. Cut the broccoli into small bite sized pieces, slice the roasted red capsicum into 1 cm strips and set aside.
2. TO COOK THE CHICKEN AND THE VEGETABLES:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice the chicken breasts into 3 even pieces. Once the potatoes have been in the oven for 10 mins add the chicken to the tray. Pour the Tuscan rosemary marinade evenly over the chicken and turn to coat in the marinade. Add the broccoli and the capsicum, season with salt and place back in the oven for a further 12-15 mins or until the chicken is cooked through.
3. TO ASSEMBLE THE SALAD:

Place the baby leaves into a salad bowl. Add the broccoli and capsicum then pour in the herb dressing and toss gently to combine.
TO SERVE:

Spoon roasted vegetables onto plates. Arrange potatoes and Tuscan rosemary chicken on top, pouring over any roasting tray juices. Sprinkle over the shaved Parmesan.