Rosemary Mustard Chicken & Potatoes For 1

1
Servings
10m
Prep Time
90m
Cook Time
1h 40m
Ready In


"This is perfect for when you are dining alone but you can definitely make multiple foil packs when guests are joining you."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (731.8 g)
  • Calories 773.5
  • Total Fat - 38 g
  • Saturated Fat - 19.8 g
  • Cholesterol - 295.9 mg
  • Sodium - 444.8 mg
  • Total Carbohydrate - 51.9 g
  • Dietary Fiber - 5.7 g
  • Sugars - 3.8 g
  • Protein - 55.8 g
  • Calcium - 317.3 mg
  • Iron - 3.8 mg
  • Vitamin C - 47.2 mg
  • Thiamin - 0.5 mg

Step 1

Place 2 layers of foil into a baking pan and place the sliced potatoes and onion slices on top of the foil; season with salt and pepper and top with 1/2 of the rosemary sprig and 1 teaspoon of the grainy mustard.

Step 2

Add the chicken, rub 1 teaspoon of the grainy mustard over the flesh, season with salt and pepper and top with 1/2 of the rosemary sprig.

Step 3

Fold the foil over the chicken making sure you have a good seal.

Step 4

Place in a preheated 350 degree Fahrenheit oven for 1 hour; open the foil wrapper and cook uncovered for another 1/2 hour until skin is golden and crispy.

Tips & Variations


No special items needed.

Related

ImPat

I doubled the recipe and it came out perfectly moist and so full of flavour. Thank you QueenBea for a great dinner the DS and I thoroughly enjoyed.

review by:
(8 Sep 2015)