Balsamic Roast Chicken & Sweet Potato

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (479.6 g)
  • Calories 563.1
  • Total Fat - 25.9 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 374 mg
  • Sodium - 301.2 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 5.9 g
  • Sugars - 3.9 g
  • Protein - 39.4 g
  • Calcium - 286.5 mg
  • Iron - 6 mg
  • Vitamin C - 47.8 mg
  • Thiamin - 0.3 mg

Step 1

Toss chicken with half the oil, vinegar, rosemary and garlic in a medium bowl and season with salt and pepper.

Step 2

Place potatoes and onion in a single layer on an oven tray lined with baking paper and drizzle with remaining oil and season and then toss to combine.

Step 3

Cook in a very hot oven (240C) for about 20 minutes, or until potatoes are browned and tender.

Step 4

Meanwhile, heat an oiled, large, non-stick frying pan over a medium to high heat. Add chicken and cook for about 3 to 4 minutes on each side, or until cooked.

Step 5

Add snow peas to a pan of boiling water and boil for 30 seconds and drain.

Step 6

Serve chicken with snow peas, potatoes and onion and crumble over feta and season with pepper.

Tips & Variations


No special items needed.

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