Easy Creamy Dill Chicken with Roasted Potatoes and Broccoli Recipes

Easy Creamy Dill Chicken with Roasted Potatoes and Broccoli Recipes

The ingredients Easy Creamy Dill Chicken with Roasted Potatoes and Broccoli Recipes

  1. 4 pcs boneless chicken breast/thighs
  2. 350 gr broccoli florets
  3. 700 gr yukon potatoes
  4. a few Tbsp olive oil
  5. to taste salt and black pepper
  6. For the sauce:
  7. 1 tsp fresh minced dill leaves
  8. 4 Tbsp sour cream
  9. 2 tsp Dijon mustard
  10. 1 poultry stock concentrate
  11. 2 Tbsp air

Step-step making Easy Creamy Dill Chicken with Roasted Potatoes and Broccoli Recipes

  1. Preheat the oven to 450 Farreneheit.

  2. Wash the potatoes. Reduce into bite sizes. Toss potatoes upon a baking sheet lined with parchment paper or a silicon mat with 2 Tbsp olive oil, salt, and black pepper to taste. Roast within oven for 22-25 minutes until sensitive and lightly brown. Toast halfway by means of.

  3. Wash the broccoli florets. Toss broccoli florets on a cooking sheet lined with parchment paper or even a silicon mat with 1 Tbsp olive oil, salt, and black spice up to taste. Roast in oven intended for 15-18 minutes. Toast halfway through.

  4. Pat chicken dry with the paper towel. Season with salt and black pepper all over.

  5. Heat a drizzle of olive essential oil on a large pan over moderate high heat. Cook the chicken till golden brown on both sides. Get rid of from the heat.
    Include the sauce ingredients into the skillet used for cooking the chicken. Combine well. Season with salt and dark pepper. Remove from the heat.

  6. Arrange chicken, potatoes, and spargelkohl on serving plates. Pour some spices on top of the chicken. Ornament with dill leaves. Serve warm!