Roasted chicken, crispy parmesan baby potatoes with sour cream & salad
Appliance/Function:
Ingredients
- 1 Oil Spray
- 800 grams Baby potatoes
- 100 grams Parmesan cheese
- 2 tsp Garlic powder
- 2 tsp Oregano or thyme
- 2 tsp Paprika
- 800 grams Chicken leg bone-in
- 1 tbsp Garlic & herb seasoning
- 1 Beetroot
- 2 Carrot
- 120 grams Mixed green salad
- 1 tbsp Balsamic vinegar
- 125 grams Sour cream lite
Instructions
PREP INGREDIENTS
- Preheat oven to 220°C or 200° fan bake. Generously spray a baking dish with oil spray. Slice the baby potatoes with the skin on in half and any larger ones in quarters so they're all the same size. Finely grate parmesan cheese. In a small bowl combine parmesan cheese, garlic powder, oregano or thyme, paprika and season with salt and pepper.
COOK CHICKEN
- Place chicken on a lined oven tray and spray with oil spray. Season with garlic and herb seasoning and roast on the upper rack in the oven for about 30 mins, or until cooked through.
COOK POTATOES
- Use a spoon to sprinkle half the parmesan mixture over the prepared baking dish. Sprinkle as evenly as you can. Once sprinkled, do not touch it - don't try to spread it. Place potatoes cut side down, pressing down firmly. Spray the top of the potatoes with the oil spray and sprinkle over remaining parmesan mixture. Bake in the oven below the chicken for about 30 mins, until tender.
MAKE SALAD
- Meanwhile, peel and grate the beetroot. Peel and grate or julienne the carrot. Toss the beetroot, carrot, mixed green salad, balsamic vinegar and salt and pepper in a large bowl.
TO SERVE
- Divide the roasted chicken, crispy parmesan baby potatoes and fresh salad between plates. Top potatoes with a dollop of sour cream.
Nutrition
Calories: 581kcal | Carbohydrates: 47g | Protein: 34g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 134mg | Sodium: 2326mg | Potassium: 1437mg | Fiber: 7g | Sugar: 5g | Calcium: 413mg | Iron: 4mg