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Herb-stuffed chicken and potato bake
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Zesty herb and lemon stuffed roast chicken with potatoes - a delicious treat!
Ingredients:
  • 4 large (about 720g) chicken thigh cutlets, skin on, excess fat trimmed
  • 82.50 ml chopped fresh continental parsley
  • 1 lemon, rind finely grated, cut into wedges
  • 40.00 ml chopped fresh dill
  • 2.50 gm smoked paprika
  • 9.20 gm olive oil
  • Olive oil spray
  • 200g green round beans, steamed, to serve
  • 310g sweet potato (kumara), peeled, cut into 2cm pieces
  • 500g Red Delight potatoes, cut into 2cm pieces
  • 3 shallots, trimmed, finely chopped
  • 65g (1/4 cup) sour cream
  • 250ml (1 cup) milk
  • 40g (1/2 cup) coarsely grated cheddar
Instructions:
  • Preheat your oven to 180°C and line a roasting pan with non-stick baking paper for easy clean-up.
  • Prepare the potato bake by steaming sweet potato and potato until almost tender. Place them in a baking dish and sprinkle shallot on top. Mix sour cream and milk together and pour over the potatoes. Sprinkle cheddar on top and bake until golden, about 50-55 minutes.
  • Gently lift the skin of each cutlet to form a pocket. Mix parsley, garlic, lemon rind, dill, paprika, and oil in a bowl. Stuff one-quarter of the parsley mixture under the skin of each cutlet. Transfer to the pan, spray with oil, and season with salt and pepper. Bake until golden and cooked through, about 35-40 minutes.
  • Present the seasoned chicken alongside a side of creamy potato bake, crisp green beans, and fresh lemon wedges for a delightful meal.

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