Oven-Baked Chicken with Rosemary

I roast the chicken thigh (better life 2 stars) with preserved lemon, fresh rosemary, and garlic in the oven until cooked through. I add some steam during roasting, which keeps the chicken tender and juicy. The baby potatoes are roasted in their skins until golden brown. You'll also receive a generous portion of vegetables, dressed with fresh herb oil and homemade gravy.

Chicken thigh fillet (better life 2 stars), yellow beetroot, cauliflower, peas, green beans, garlic, baby potatoes in their skins, fresh basil, chives, rosemary, sage, and thyme, confit lemon, capers, cream, yoghurt, white wine, organic vegetable stock, homemade chicken stock (contains celery), extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, selderij, sulfiet.

Microwave

Heat the chicken, vegetables, and baby potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the chicken, vegetables, and baby potatoes covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy99,82 kcal

Protein7,64 g

Fat3,3 g

of which saturated1,19 g

Carbohydrates9,26 g

Dietary fibre1,98 g

Salt0,4 g

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