'Roast dinner doesn\'t have to be a chore anymore! In this episode of Food Fest chef Jonny Marsh shows you how to make juicy roast chicken with roast potatoes and mixed vegetables and all in half and hour! Subscribe! http://www.youtube.com/subscription_center?add_user=thetastytenner Check Out Our Channel Page: http://www.youtube.com/user/thetastytenner Like Us On Facebook! https://www.facebook.com/TheTastyTenner Follow Us On Twitter! https://twitter.com/TheTastyTenner Ingredients: potatoes 2 chicken breasts carrots broccoli butter rosemary salt and pepper Step 1: Make The Roast Potatoes Blanche some potatoes until they begin to soften on the outside. Put some oil in a baking tray and put it in the oven until the oil is hot, then add the drained potatoes to the pan, season with salt and pepper, and sprinkle over a bit of fresh rosemary. Return to the oven and cook for about 10 minutes. Step 2: Cook The Chicken Heat a frying pan, add a little bit of oil. Season the chicken with salt and pepper, then place it in the pan and brown on both sides for about 2-3 minutes, then place them in the oven. Step 3: Cook The Vegetables Slice the carrots and add to boiling water and cook for about 5 minutes, then remove to a bowl. Cook the broccoli for about 3-4 minutes and remove. Step 4: Cook The Chicken In Butter Heat a little oil and butter in a frying pan, add a sprig of rosemary and add the chicken breasts. Baste the chicken in the melted butter, then remove to a board to rest. Step 5: Serve Heat some boiling water, add a good amount of butter and seasoning, then drop in the vegetables. Slice the chicken and serve with the potatoes and drained vegetables.'
Tags: how to , Recipe , easy recipes , Chicken , quick meals , cheap food , roast chicken , Cookery , videojug , Roasting (Culinary Technique) , roast potatoes , roast dinner , Sunday Roast (Dish) , tasty tenner , dine in for 10 pounds , cheap eat
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