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Easy pan-fried chicken and potatoes with rosemary
Easy pan-fried chicken and potatoes with rosemary: a quick one-pan dish with chicken breast, potatoes, garlic, olive oil and a delicate rosemary aroma.
Wash the potatoes thoroughly and cut them, skin on, into small cubes. Cut the chicken breast into bite-sized pieces too.
Heat the olive oil in a large frying pan and fry the potatoes over a medium heat. Cook covered, turning now and then, until golden brown and almost tender.
Season the chicken breast with sweet paprika, sea salt and black pepper. Add to the potatoes in the pan and fry everything together until the meat is cooked.
Finely chop the garlic and strip the rosemary needles. Fry both briefly in the pan until fragrant, without letting the garlic turn dark.
Finally, toss everything carefully and season to taste with sea salt and black pepper.
Serve hot, straight from the pan. A simple green salad goes well with it if you'd like something fresh on the side.
Good to know
A one-pan dish like this saves the evening. Little effort, a pan full of lovely smells and, in the end, something really down-to-earth on your plate.
Swaps
Chicken breast → turkey breast (similar protein content and usually just as lean). Potatoes → sweet potatoes (more beta-carotene, a little more fibre). Olive oil → ghee (stable at high heat and full of flavour). Rosemary → thyme (also aromatic).
Allergens
The dish is naturally gluten-free and dairy-free; the main thing to note is chicken as an animal protein. For children, season it mildly; during pregnancy, cook the chicken all the way through.
