Stuffed with a zesty combo of fresh herbs and lemon, this roast chicken and potato bake is a treat.
Ingredients
- 4 large (about 720g) chicken thigh cutlets, skin on, excess fat trimmed
- 1/3 cup chopped fresh continental parsley
- 2 garlic cloves, crushed
- 1 lemon, rind finely grated, cut into wedges
- 2 tablespoons chopped fresh dill
- 1 teaspoon smoked paprika
- 2 teaspoons olive oil
- Olive oil spray
- 200g green round beans, steamed, to serve
Potato bake
- 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
Method
- Step 1Preheat oven to 180°C. Line a roasting pan with non-stick baking paper.
- Step 2To 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.
- Step 3Meanwhile, 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.
- Step 4Serve chicken with potato bake, beans and lemon wedges.
- Low carb
- Lower gi
Nutrition
2315 kj
Energy
33g
Fat Total
14g
Saturated Fat
5.5g
Fibre
29g
Protein
35g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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