With the spring in full swing, it’s time to enjoy some light and easy dinners.
This one is as easy as it gets and pretty darn tasty!
The recipe (serves 4-6 persons)
- 750g / 1½ pounds of baby potatoes
- 3 carrots, peeled and cut into even slices of approx. ½cm / ¼” thickness
- 2 garlic cloves, peeled and very finely sliced
- 4 sprigs of rosemary, leaves of 1 of them finely chopped
- 4 chicken breasts, cut in half lengthwise
- Zest and juice of 1 lemon
- Olive oil
- Salt and Pepper
- Preheat the oven to 200℃ / 375℉.
- Boil the baby potatoes in slightly salted water until just done (about 18-20 minutes) and then drain.
- Add the boiled potatoes, carrot discs (I used regular, yellow and purple ones), garlic, and 2 tbsp of olive oil to an ovenproof casserole and mix well.
- “Nestle” the chicken breasts and the 3 remaining rosemary sprigs in the potato/carrot mix and distribute the chopped rosemary and lemon zest over the pieces of chicken breast.
- Season with salt and pepper and finish with a good drizzle of olive oil and put the casserole in the hot oven for about 30 minutes.
- Remove from the oven, pick out the rosemary stalks, sprinkle over the lemon juice, and serve.
We had sufficient leftovers of the potato/carrot mix to make a frittata for two for lunch the next day:
- Thoroughly heat through the potato and carrots mix in a frying pan over medium-high heat.
- In the meantime, whisk 3 eggs, 60ml / 4 tbsp milk, salt, pepper, and some Herbs de Provence until smooth and add to the pan.
- Put a lid on the pan and continue to cook until the eggs are almost solid and finish with some grated cheese (I used parmesan) and serve.
No worries, the residual heat fully cooks the eggs and melts the cheese! Add some sriracha or hot sauce to give the frittata a nice kick, and you’re good to go!