A great idea for a family dinner. Meat prepared this way will delight everyone
Oven-baked chicken roulade is an interesting alternative to Sunday dinner, even for children. It can be a great way to sneak in those not-so-favourite broccoli and carrots – and here, mixed with yogurt and herbs, they're delicious and melt-in-your-mouth.
Ingredients · Servings 5-6 people
- 2 kg of chicken breast
- 1 tablespoon of granulated garlic
- 1 teaspoon of chili
- 1 teaspoon of thyme
- 1 teaspoon of red pepper
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 2 tablespoons of olive oil
- 200 g carrots
- 500 g of broccoli
- 1 clove of garlic
- 1 tablespoon chopped parsley
- 50 ml Greek yogurt
Method · 2 h
- Clean the chicken breasts and pat them dry with paper towels. Cut each breast horizontally into two pieces. Lightly pound each piece with a meat mallet, making sure not to break the meat's structure.
- In a small bowl, combine all the spices and olive oil. Rub the marinade onto the breasts on all sides. Set aside.
- Divide the broccoli into smaller florets. Peel the carrots and quarter them lengthwise. Add the pressed garlic, parsley, and Greek yogurt. Stir until all ingredients are combined.
- Lay each piece of meat on a countertop and place a few florets and carrot pieces on top, making sure they don't stick out. Roll the chicken into a roulade and secure with toothpicks or kitchen string.
- Heat a large cast-iron skillet over high heat. Fry the roulades on each side for about 2-3 minutes, until nicely browned. Then transfer the pan to an oven preheated to 100 degrees Celsius. Bake for 30 minutes, flipping the roulades after 15 minutes.
- Once the chicken roulade is cooked, remove it from the oven and let it rest for at least 5 minutes before serving.
