Sweet and Spicy Chicken Breast, Roasted Rosemary Potatoes, Colorful Roasted Tomatoes
Prep Time30 minutes mins
Cook Time1 hour hr 40 minutes mins
Rest Time1 hour hr
Total Time3 hours hrs 10 minutes mins
Servings: 2 people
Oven rosemary potatoes
- 400 g Small potatoes
- 2 Garlic cloves
- 1 sprig Rosemary
- 2 tbsp Olive oil
- Salt
Oven tomatoes
- 300 g Small, colorful tomatoes
- 2 tbsp Olive oil
- 1 tsp Vanilla sugar
- 2 Garlic cloves, thinly sliced
- Ice-Cold butter cubes
- Salt
- Pepper
Sweet and hot chicken breast
- 2 Chicken breasts
- 1 tbsp Honey
- 1 tbsp Harissa paste
- 2 Garlic cloves, finely grated
- 2 tbsp Olive oil
- Salt
- Pepper
Oven rosemary potatoes
Quarter the potatoes and place in a bowl. Strip the needles from the rosemary and finely chop and add to the potatoes. Now season the potatoes with plenty of salt. Finely grate the two cloves of garlic in a small bowl, add the olive oil, mix everything very well and pour over the potatoes.
Now mix everything really well by hand so that each potato is really nicely oiled, put everything in an ovenproof dish and put it in the oven preheated to 180 degrees for 45 - 50 minutes.
colorful oven tomatoes
Spread a small ovenproof dish with a tablespoon of olive oil. Spread half a teaspoon of the vanilla sugar on the bottom. Poke the tomatoes with a toothpick and place in the ovenproof dish. Place the garlic slices in between.
Now distribute the other spoonful of olive oil on the tomatoes (drop by drop) and sprinkle the other half teaspoon of vanilla sugar over the tomatoes. Salt and pepper and bake for half an hour at 180 degrees.
Pour off the sauce from the oven tomatoes and put them in a saucepan and add a few cubes of ice-cold butter. At this point, a huge thank you to luna-61, from whom I got the idea of setting the brew. There is always so much taste in the brew - a brilliant idea. Thanks again luna.
Sweet and hot chicken breast
Divide the chicken breast into bite-sized pieces and place in a bowl. Grate the garlic into a small bowl, add the harissa, honey and olive oil, salt and pepper and stir everything well and then pour over pieces of chicken breast and work everything in well with your hands and let it steep for 1 hour.
Heat a pan and fry the chicken parts on all sides so that they are well done. It is not necessary to add oil to the pan, as the oil from the marinade is completely sufficient.
Serving: 100g | Calories: 709kcal | Carbohydrates: 10.2g | Protein: 0.2g | Fat: 75.5g