0:40

To Prep

1:00

To Cook

15

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Herb-stuffed chicken and potato bake

Ingredients
    • Method
    1. Step 1

      Preheat oven to 180°C. Line a roasting pan with non-stick baking paper.

    2. Step 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. Step 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. Step 4

      Serve chicken with potato bake, beans and lemon wedges.