Make a marinade of the olive oil, rosemary and crushed garlic. Marinate the chicken tenders in it for at least 10 minutes. For more flavour, leave for longer. Keep some of the marinade aside for the baby potatoes. Peel the carrot, and cut it into large pieces. Cut the potatoes in half, then toss with the marinade oil. Cut a cross into the top of the unpeeled onions, then drizzle some olive oil onto it.
Place everything on a baking dish covered with baking paper, and bake for about 30 minutes until the potatoes are nice and brown and the onions are soft. Add the chicken tenders for the last 10 minutes. Mix everything briefly while in the oven.
Enjoy your meal!
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