Rosemary and garlic roast

This meal is like a mini roast dinner. Packed with flavour and easy to prepare. I make a chicken breast one for Steve and the girls and a vegan Quorn fillet version for me.


  • 4 chicken breasts (or Quorn fillets)
  • 4 medium potatoes (it’s also delicious with some sweet potatoes added in)
  • 2 tablespoons olive oil
  • 3/4 sprigs of fresh rosemary
  • 4 garlic cloves
  • Salt and pepper


  • Dice the potatoes into large chunks and place in a roasting tin.
  • Lay chicken breasts/Quorn fillets in the tin and drizzle with olive oil.
  • Thinly slice the garlic and sprinkle into the roasting tin along with the leaves from the sprigs if rosemary.
  • Add salt and pepper to taste.
  • Mix/toss to make sure all of the ingredients are coated in the oil and herbs.
  • Roast at 200 degrees for 30 minutes or until potatoes are cooked through and starting to brown.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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