Rosemary Potatoes with Chicken, Vegetables and Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 medium potato (s)
- 300 g chicken breast, sliced
- 1 paprika powder, red
- 1 zucchini
- 1 onion (s)
- 10 cocktail tomatoes
- 200 g feta cheese
- Rosemary, also twigs
- Lemon peel
- Balsamic vinegar
- olive oil
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, do not peel them, then quarter them and wash off the starch. Spread out on a baking sheet. Cut the vegetables and feta into cubes and distribute with the chicken on the potatoes. Season everything with the spices and sprinkle with the balsamic vinegar and oil. Take a little more of the olive oil and mix gently. Finally cut the tomatoes in halves and drape them over the vegetables with a few sprigs of rosemary.
- Bake in the preheated oven for about 30-40 minutes at 200 ° C top and bottom heat or until the potatoes are cooked.
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