Chicken Roll with Roasted Vegetables

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Roll with Roasted Vegetables

Ingredients

Salad Potatoes - 8 pieces
Skin-On Chicken Breasts - 1 piece
Yellow Beets - 4 pieces
Goat cheese - 1 piece
Salt - to taste
Ground Black Pepper - to taste
Herbs - to taste
Ground Dried Garlic - to taste
Spanish onions - ½ piece
Butter - to taste

Step by Step guide

Step 1

First, take the chicken breast and cut it into fillets so that you get 4 nice pieces. Take each fillet and pound it with a kitchen mallet to a thickness of about 0.5-1 cm. Season each piece of pounded fillet with salt, pepper, and garlic on both sides. At the beginning of each piece, place grated goat cheese (hard variety), a piece of butter, and herbs to taste (I added cilantro because I love it). Now you can roll each piece into a roll. Place the rolls on a baking sheet greased with olive oil and cover them with foil, baking in the oven at 356°F until cooked through.

Step 2

Meanwhile, peel the potatoes and beets. Cut them into cubes or wedges (as you prefer), slice the onion into half-rings, take all the vegetables and place them on the baking sheet, drizzle with olive oil, season with salt and pepper to taste. If desired, you can drizzle them lightly with balsamic vinegar, but since I didn't have it on hand, I used a bit of Worcestershire sauce (which I love and add wherever I can). Cover the vegetables with foil and bake in the oven until cooked through.