Roasted carrot and potato with chicken fillets

Name: roasted carrot and potato with chicken fillets
Cook time: 20 min
Total time: 55 min
Yield: 4
Ingredients: 600 g rainbow root mix; 1 kg sticking potato; 2 Red onion; 3 el pesto alla Genovese; 4 el traditional olive oil; 300 g chicken filet cheese; 1,5 tl dried rosemary; 100 g smoked bacon

Fine if the oven does all the work! Rainbow roots, chicken fillets and potatoes: everything in the oven.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Halve the roots in the length. Clean the potatoes well and cut them lengthwise in french fries.
Cut each onion into 8 parts. Mix the pesto with the oil.
Spread the carrot, potato and onion over 2 baking sheets lined with baking paper, scoop with the pesto oil and sprinkle with pepper. Roast in approx. 35 min. Until done.
Meanwhile, sprinkle the chicken fillet with the rosemary, pepper and salt.
Wrap a slice of bacon around it.
Take the baking trays out of the oven after 25 minutes.
Scoop the vegetables and put the chicken on them. Change the plates and bake for another 10 minutes.
Divide the vegetables, potatoes and chicken rolls over the plates and serve.