Marinated & roast chicken

Seasonal vegetables and chicken breast are always a good option to have a wonderful dinner.

Ingrédients

• Chicken
• 2 spoons of your favorite mash potato
• 2 scoops of mixed herbs (dill, chervil, chives sliced thinly)
• Lemon and olive oil dressing
• 1 chicken breast
• 1 chicken leg - boneless
• Red wine «instant marinade»
• 1 diced carrot
• 2 diced mushrooms
• 30 g breadcrumbs
• 100 g baby spinach chopped
• 3 dl of red wine

Préparation

1. Simmer the vegetables together with a pinch of salt, add the wine, «flambee» and pour directly on the chicken leg. Leave it to cool down in the fridge for 2 hours, then remove the liquid.
2. Chop vegetables and meat with mixer or meat grinder, don’t blend too much, add the breadcrumbs. Make some meatballs and roast in the oven at 170°C for +/- 15 min.
3. Brush the chicken with butter. Leave to cool in the fridge. Then roast the chicken breast at 170°C for +/- 20 min, cut in  two.
4. Make a nice plate with all the elements. Remaining marinade can be made into a sauce.