Provençal Chicken with Baked Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 chicken breast fillet (s)
- 500 g potato (s), small
- 6 tablespoon tomato ketchup
- 6 tablespoon chili sauce
- 6 tablespoon soy sauce
- 4 teaspoons honey
- 6 tablespoon vegetable oil
- 4 tablespoon olive oil
- 1 sprig rosemary, chopped
- 1 sprig thyme
- 1 tablespoon Herbs Provence
- 4 clove (s) garlic
- Salt and pepper, black, from the mill
Print Recipe
Pin Recipe Instructions
- Place the files in a baking dish, season with pepper and salt. Wash the potatoes thoroughly, cut into wedges if necessary and place on the meat.
- Mix the olive oil with thyme, rosemary and herbs of Provence. Cut the garlic cloves into fine slices (works very well with a truffle slicer) and add them too. Give everything about files and potatoes.
- Mix the ketchup, soy sauce, chilli sauce, honey and vegetable oil and pour over the dish. Cook everything in the oven at approx. 180 ° C top / bottom heat for approx. 40 minutes.
- The amount is sufficient for 4 to 6 people.
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