By Nathan Haskins
Preheat your oven to 200°C (390°F).
Wash and halve the baby potatoes. Peel and slightly crush the garlic cloves.
In a large mixing bowl, toss the baby potatoes with half of the olive oil, salt, pepper, 1 sprig of rosemary (broken into pieces), and half of the crushed garlic. Ensure the potatoes are evenly coated.
Spread the seasoned potatoes on a baking tray and place them in the preheated oven. Roast for 20 minutes.
While the potatoes are roasting, trim the ends of the green beans and toss them with the remaining olive oil, salt, pepper, and the other half of the garlic.
After the potatoes have roasted for 20 minutes, remove the tray from the oven. Add the green beans and place the roast chicken pieces on top of the vegetables.
Scatter the remaining rosemary over the chicken and vegetables. Return the tray to the oven and roast for an additional 20-25 minutes, or until the chicken is fully heated through and the vegetables are tender.
Once cooked, remove the tray from the oven and let it sit for about 5 minutes. Serve the chicken with the roasted potatoes and green beans on the side, garnished with the roasted rosemary and garlic.
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This Dinner Roast Chicken recipe is ready in 1 hour and features roast chicken (breast or thigh, skin-on optional), baby potatoes, green beans and other delicious ingredients. Contains 390 calories total.
Preheat your oven to 200°C (390°F).
Wash and halve the baby potatoes. Peel and slightly crush the garlic cloves.
In a large mixing bowl, toss the baby potatoes with half of the olive oil, salt, pepper, 1 sprig of rosemary (broken into pieces), and half of the crushed garlic. Ensure the potatoes are evenly coated.
Spread the seasoned potatoes on a baking tray and place them in the preheated oven. Roast for 20 minutes.
While the potatoes are roasting, trim the ends of the green beans and toss them with the remaining olive oil, salt, pepper, and the other half of the garlic.
After the potatoes have roasted for 20 minutes, remove the tray from the oven. Add the green beans and place the roast chicken pieces on top of the vegetables.
Scatter the remaining rosemary over the chicken and vegetables. Return the tray to the oven and roast for an additional 20-25 minutes, or until the chicken is fully heated through and the vegetables are tender.
Once cooked, remove the tray from the oven and let it sit for about 5 minutes. Serve the chicken with the roasted potatoes and green beans on the side, garnished with the roasted rosemary and garlic.
Calories per Serving: 390
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