Single pan garlic, paprika & rosemary chicken



  • 500g cubed root vegetables (sweet potato, parsnip, carrot etc.)
  • 1 bunch of fresh rosemary
  • 2 garlic cloves
  • Paprika powder
  • Salt & pepper for seasoning
  • 4 chicken breasts
  • Olive oil


  1. Preheat oven to 200°C
  2. Line a baking tray with baking paper
  3. In a large bowl or container add vegetables and enough olive oil and paprika powder to coat the vegetables. Crush 1 garlic clove over the vegetables and combine
  4. Spread out vegetables evenly on the baking tray. Season with salt and pepper
  5. Add the leaves and a few sprigs of rosemary to the baking tray (leaving 4 sprigs to place on the chicken later)  and place in oven to bake for 30 minutes IMG_2406.JPG
  6. Slice chicken breasts into 1/2 or 1/3 strips lengthways (depending on size) and place in a bowl
  7. Add a little olive oil, paprika powder, salt and pepper, 1 garlic clove crushed and the remaining sprigs of rosemaryIMG_2407.JPG
  8. When the vegetables have finished, clear a space to add the chicken and place in the oven for 15-20 minutes or until the chicken is cooked throughIMG_2408.JPG