Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Rosemary chicken with roasted grapes
Rosemary chicken with warm grapes and roasted carrots.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the roasting times for 140 g fillets at 200°C
- Photograph the finished tin
- Time
- About 50 min
- estimated
- Serves
- 2
- see below
- Energy
- 400 kcal
- per serving
- Protein
- 36 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
No regulated allergens in the ingredients as listed. Check the labels on packaged ingredients:
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Heat the oven to 200°C / 400°F (180°C fan). Toss the potatoes and carrots with half the oil in a roasting tin and roast for 20 minutes.
Push the vegetables to the sides. Brush the chicken with the rest of the oil, scatter the rosemary over it and lay it in the middle. Roast for 12 minutes.
Scatter the grapes around the chicken and pour the stock into the tin. Roast for 8 to 10 minutes more, until the vegetables are tender and the chicken is cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Leave the tin to stand for 5 minutes, then divide everything between two plates, spooning the juices over.
The useful detail
Adding grapes later keeps them juicy rather than dried out. Ten minutes is enough for them to soften and split; half an hour turns them to raisins.
Make it work for you
One serving is 140 g of chicken (raw weight) with half the grapes and vegetables. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Turkey breast instead of chicken
Leaner, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g more protein, about 2 g less fat.
Sweet potato instead of potato
Sweeter, and it softens faster, so cut the pieces slightly larger.
Per serving: about 10 kcal more, about 1 g less protein, about the same fat.
Dried rosemary
Use half a teaspoon, crumbled, and add it with the oil. Nutrition is not materially affected.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A roasting tin dinner counted in full. The grapes are the only sweetness and add about as much energy as a small piece of fruit, which is what they are.
| Energy | 400 kcal |
|---|---|
| Protein | 36 g |
| Fat | 9 g |
| of which saturates | 2 g |
| Carbohydrate | 45 g |
| of which sugars | 18 g |
| Fibre | 6 g |
| Sodium | 260 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 250 g | FDC 170026Potatoes, flesh and skin, raw | 193 kcal | 5.1 g |
| carrot | 200 g | FDC 170393Carrots, raw | 82 kcal | 1.9 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| chicken breast | 280 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 336 kcal | 63.0 g |
| fresh rosemary | 0.5 g | FDC 173473Rosemary, freshA teaspoon of chopped rosemary weighs 0.7 g, about 1 kcal on FoodData Central 173473. That record has no sugars value, so the rosemary is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| grapes | 150 g | FDC 174683Grapes, red or green (European type, such as Thompson seedless), raw | 104 kcal | 1.1 g |
| chicken stock | 63 g | FDC 174536Soup, chicken broth, ready-to-serve | 4 kcal | 0.4 g |
| Whole recipe | Divided by 2 | 798 kcal | 71.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving