Marinated “chicken” pieces with roasted onion
Image: Vivera
ingredients
people
| 210 g | plant-based chicken tenders e.g. Vivera Plant Chicken Tenders |
| 1 tsp | rosemary |
| 2 cloves | garlic |
| 2 | onions |
| 1 | large carrot |
| 300 g | unpeeled baby potatoes |
| pepper and salt | |
| olive oil |
- Prep Time: 1 hour
instructions
1
Preheat the oven to 200 °C.
2
Make a marinade of the olive oil, rosemary and crushed garlic.
3
Marinate the chicken tenders in it for at least 10 minutes. For more flavour, leave for longer. Keep some of the marinade aside for the baby potatoes.
4
Peel the carrot, and cut it into large pieces.
5
Cut the potatoes in half, then toss with the marinade oil.
6
Cut a cross into the top of the unpeeled onions, then drizzle some olive oil onto it.
7
Place everything on a baking dish covered with baking paper, and bake for about 30 minutes until the potatoes are nice and brown and the onions are soft.
8
Add the chicken tenders for the last 10 minutes. Mix everything briefly while in the oven.
| Course | Main course |
| Special diets | Free from celery, Free from sesame, Lupin-free, Nut-free, Peanut-free |
| Difficulty | Level 1 (easy) |
| Cooking time | 45-60 minutes |
| Number ingredients | 5-10 ingredients |
| Preparation method | Oven, Roasting |
| Campaign | VeggieChallenge |
