Filter
Reset
Sort ByRelevance
ACHNACH
Provençal chicken with green vegetables and potatoes
Chicken from the oven with Provençal herbs, potatoes, asparagus and string beans.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Remove the woody underside of the asparagus. Cut the asparagus and string beans into 4 cm slanted pieces.
-
Put the chicken with the asparagus and string beans in the frying bag of the sachet and fry the herb mix.
-
Shake the bag so that the spice mix is well distributed.
-
Close the bag according to the instructions on the package and place in the baking dish.
-
Place the dish in the bottom of the oven and fry the chicken and vegetables for about 25 minutes.
-
In the meantime, heat the oil in a skillet and fry the potatoes in 14 minutes until golden brown and done. Change regularly.
-
Meanwhile, halve the to and cut the dill finely. Shovel. Season with pepper and serve with the baby potatoes.
-
Prick a hole in the roasting bag with a sharp knife to release the hot air. Note: this air is very hot! .
-
Remove the bag and serve the chicken and vegetables with the potatoes.
Blogs that might be interesting
-
20 minMain dishpenne, IUD paste, Broccoli, ricotta, hüttenkäse, cream cheese, mature farm cheese, Pesto, spring / forest onion, tuna natural, lemon,pasta with tuna, broccoli and spring onion
-
20 minAppetizertenderloin, lemon, olive oil, garlic, leaf parsley, ginger powder (djahé), nutmeg powder, cayenne pepper,brochette of pork tenderloin
-
30 minMain dishchicken breast, garlic, pandan rice, oil, leeks, cucumber, Oyster sauce, ginger syrup,chicken with cucumber in oyster sauce
-
30 minMain dishroasted peppers, zucchini, pod, spring / forest onion, crumbly potato, olive oil, shallot, frozen cod fillet, butter, cherry / cherry tomato, tomato Tapenade,cod with roasted vegetables
Nutrition
390Calories
Sodium21% DV495mg
Fat15% DV10g
Protein48% DV24g
Carbs16% DV47g
Fiber36% DV9g
Loved it