Roasted Parmesan Potato Butternut and Chicken
An oven Roasted Parmesan Potato Butternut and Chicken recipe for a meal. Delicious all in one pan, half a chicken and vegetables for lunch.
- Prep Time: 15 min
- Cook Time: 40-60 min
- Total Time: 75 min
- Yield: 2 1x
- Category: Meals, supper or lunch, dinner
- Method: Oven Baking, roast
Ingredients
Scale
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- 2 medium potatoes peeled, cut in thirds for wedges
- 1/2 butternut peeled and sliced for roasting
- half a chicken
- 1 teaspoon each of salt and pepper to taste
- 1 teaspoon of garlic flakes or crushed, and pinch of dried rosemary
- some parmesan cheese grated for toppings on veggies and chicken
- 1 red onion
- 1–2 tablespoons of olive oil
Instructions
- Peel your potatoes and butternut. Preheat the oven to 180 deg. C (350 deg. F)
- Slice the butternut into rounds, and cut the potatoes into thirds for wedges. Slice some red onion.
- Sprinkle the roasting pan with some olive oil. Add your potato wedges and butternut, onion and the half a chicken and turn them around so that they are oiled.
- Add your spices to them and roast. Turn them around half way to brown all sides. About 10 minutes before they roasted sprinkle the parmesan cheese over the potatoes and the butternut and chicken then complete the roast for the parmesan to melt. Should take up to an hour to roast all. But check at 25-30 minutes their progress and turn to roast both sides. Test their tenderness to see when they are done.
- Serve these roasted potato and veggie with the chicken for a meal for two on a dinner plate and add some salad of your choice or rice.
- An easy all in one pan meal, with not extra pots and pans to clean afterwards.