← All recipes

🍽️ Crispy Chicken with Vegetables in a Roasting Bag

378 kcal · 30 min · 4 servings

Crispy Chicken with Vegetables in a Roasting Bag Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Peel the potatoes.
  3. 3. Cut the potatoes into approx. 3 cm cubes.
  4. 4. Bring water to a boil and add some salt.
  5. 5. Boil the potato cubes for 6 minutes.
  6. 6. Wash the parsley and rosemary.
  7. 7. Shake the herbs dry.
  8. 8. Pluck the parsley leaves and rosemary needles from the stems.
  9. 9. Finely chop the herbs.
  10. 10. Place the chopped herbs on a plate.
  11. 11. Rinse the chicken fillets under cold water.
  12. 12. Pat the chicken meat dry with a kitchen towel.
  13. 13. Season the meat with salt and pepper.
  14. 14. Roll the meat in the chopped herbs.
  15. 15. Press the herbs firmly onto the meat.
  16. 16. Drain the boiled potatoes.
  17. 17. Let the artichoke hearts drain.
  18. 18. Halve the artichoke hearts.
  19. 19. Wash the tomatoes.
  20. 20. Halve the tomatoes.
  21. 21. Remove the stem areas in a wedge shape.
  22. 22. Seed the tomato halves.
  23. 23. Place the artichokes in a bowl.
  24. 24. Add the tomato halves to the bowl.
  25. 25. Add the potatoes to the bowl.
  26. 26. Add olive oil.
  27. 27. Season the vegetables with salt and pepper.
  28. 28. Mix everything well.
  29. 29. Seal the roasting bag on one side according to the package instructions.
  30. 30. Place the vegetables in the roasting bag.
  31. 31. Place the chicken breast fillets on top of the vegetables.
  32. 32. Pour the white wine into the bag.
  33. 33. Seal the roasting bag completely.
  34. 34. Place the bag on a cold baking sheet.
  35. 35. Make a small slit in the top of the bag.
  36. 36. Preheat the oven to 180 °C (fan: 160 °C, gas: setting 2-3).
  37. 37. Cook the chicken in the oven for 25 minutes.

Nutrition per serving