Herb-stuffed chicken and potato bake

Herb-stuffed chicken and potato bake


Stuffed with a zesty combo of fresh herbs and lemon, this roast chicken and potato bake is a treat.

The ingredient of Herb-stuffed chicken and potato bake

  1. 4 large (about 720g) chicken thigh cutlets, skin on, excess fat trimmed
  2. 1/3 cup chopped fresh continental parsley
  3. 2 garlic cloves, crushed
  4. 1 lemon, rind finely grated, cut into wedges
  5. 2 tablespoons chopped fresh dill
  6. 1 teaspoon smoked paprika
  7. 2 teaspoons olive oil
  8. Olive oil spray
  9. 200g green round beans, steamed, to serve
  10. 310g sweet potato (kumara), peeled, cut into 2cm pieces
  11. 500g Red Delight potatoes, cut into 2cm pieces
  12. 3 shallots, trimmed, finely chopped
  13. 65g (1/4 cup) sour cream
  14. 250ml (1 cup) milk
  15. 40g (1/2 cup) coarsely grated cheddar

The instruction how to make Herb-stuffed chicken and potato bake

  1. Preheat oven to 180u00b0C. Line a roasting pan with non-stick baking paper.
  2. To make the potato bake, place the sweet potato and potato in a steamer over a saucepan of simmering water and cook, covered, for 4-5 minutes or until almost tender. Transfer to a baking dish. Top with shallot. Combine sour cream and milk in a jug. Pour over the potato mixture. Top with cheddar. Bake for 50-55 minutes or until golden.
  3. Meanwhile, run your fingers under the skin of each cutlet to create a large pocket. Combine parsley, garlic, lemon rind, dill, paprika and oil in a bowl. Spoon one-quarter of parsley mixture under the skin of each cutlet. Place in prepared pan. Spray with oil. Season with salt and pepper. Bake for 35-40 minutes or until golden and cooked through.
  4. Serve chicken with potato bake, beans and lemon wedges.

Nutritions of Herb-stuffed chicken and potato bake

fatContent: 553.285 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 35 grams carbohydrates
cholesterolContent: 29 grams protein

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