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Chicken and Potatoes with Black Tapenade
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Course: Main course
Preparation time: 10 minutes
Cooking time: 40 minutes
Energy: 288 kcal / serving
Instructions
- 1. 1. Preheat the oven to 350°F (180°C).
- 2. 2. Remove the skin from the chicken thighs. Brush all the pieces with tapenade and arrange them in a baking dish.
- 3. 3. Add diced onions, olives, washed and halved potatoes, salt, pepper, a drizzle of olive oil, 1 glass of water, and a few sprigs of rosemary. Cook for about 40 minutes, stirring occasionally.
Ingredients for servings
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2 tablespoon of olive tapenade -
6 chicken thighs -
500 g of potato -
4 onions -
1 tablespoon of olive oil -
1 stalk of rosemary -
salt (according to taste) -
pepper (according to taste)
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value288 kcal14 %
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Fat8,97 g13 %
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of which saturated2,08 g10 %
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Carbohydrates18,09 g7 %
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of which sugar??
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Protein31,56 g63 %
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Fibers2,78 g?
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More data
* As an indication, before cooking, RDA of the EU.