The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken with Marmite roasties & onion sauce
If you’re Team Marmite, you’ll love the savoury umami hit it gives these crispy roast potatoes. And if you’re on the fence? This might just be the recipe that wins you over! One thing’s for sure, everyone will love the creamy onion sauce (simmering the chicken breasts in it keeps them nice and juicy, too).
SWK: Source of fibre
SWK: High protein
Plants 4
highly rated
Serving size
Ingredients
- 90g Tenderstem broccoli
- 400g potatoes
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 160g green beans
- 8g Marmite (Barley, Celery, Oats, Rye, Wheat) (Yeast extract (contains BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (contains CELERY).)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh rosemary
- 2 onion
- 2 skinless chicken breasts
- 2 garlic clove
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
Nutritional Information
Calories: 485
Protein: 47g
Carbs: 61g
Fat: 4.9g
Ingredients
- 800g potatoes
- 3 onion
- 4 skinless chicken breasts
- 4 garlic clove
- 16g Marmite (Barley, Celery, Oats, Rye, Wheat) (Yeast extract (contains BARLEY, WHEAT, OATS, RYE), salt, vegetable juice concentrate, vitamins (thiamin, riboflavin, niacin, vitamin B12 and folic acid), natural flavouring (contains CELERY).)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 240g Tenderstem broccoli
- 240g green beans
- 1 handful of fresh rosemary
Nutritional Information
Calories: 465
Protein: 46g
Carbs: 58g
Fat: 4.2g
Chicken with Marmite roasties & onion sauce
If you’re Team Marmite, you’ll love the savoury umami hit it gives these crispy roast potatoes. And if you’re on the fence? This might just be the recipe that wins you over! One thing’s for sure, everyone will love the creamy onion sauce (simmering the chicken breasts in it keeps them nice and juicy, too).
Cook time:
40 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk, Barley, Celery, Oats, Rye, Wheat
Cooking Instructions
Get the potatoes going
- Quarter the potatoes, then cook them in boiling water for 12-14 mins until almost tender. Drain and return to the pan.
Sear the chicken
- Meanwhile, finely chop the rosemary leaves. Peel and thinly slice the onions.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the chicken and onions for 3-4 mins on each side, until the chicken is golden brown.
Turn up the flavour!
- Heat your oven to 240ºC/fan 220ºC/gas 9/air fryer 190ºC.
- Peel and crush the garlic. Toss the potatoes with half the rosemary, the garlic and Marmite.
- Put the potatoes on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and roast for 18-20 mins (air-fry for 14-16 mins).
Make the onion sauce
- At the same time, add the garlic & herb paste and remaining rosemary to the frying pan and cook for 2 mins.
- Sprinkle in half the vinegar, crumble in the stock and add 250ml water (350ml for 4 portions). Simmer for 10-12 mins, until the chicken is cooked through and the sauce has reduced.
- Remove from the heat and leave to cool a little, then stir in the yogurt.
Bring everything together
- Trim the broccoli and green beans.
- Cook the broccoli and beans in boiling water, with the remaining vinegar, for 3-4 mins then drain.
- On a separate board, thinly slice the chicken.
- To serve, spoon out the onion sauce, top with the chicken and serve with the roast potatoes, broccoli and beans.