Chicken and poultry, Main course

Cheddar chicken and baked potatoes

Cheddar chicken with potatoes

 

A cheddar chicken and baked potatoe easy recipe for everyday with a small touch of originality. My husband and kids loved it!

Cheddar is generously melting and garlic-parsley-lemon touch will transform an easy-everyday French chicken recipe into an unforgettable dish.

Delicious and recumforting in winter, this dish is also interesting from a nutritional point of view:

  • Thyme is excellent for stimulating the immunizing defenses
  • Garlic and lemon juice are two “super food”. They are recognized to prevent some cancers and cardiovascular diseases

 

Cheddar chicken with potatoes recipe

For 2 servings

Timing

  • Preparation: 20 min
  • Cooking: 40 min
  • Total: 60 min

Ingredients

  • 4 fillets of chicken
  • 2 lemons
  • 1.76 lbs (800g) potatoes
  • 7 oz (200g) matured cheddar
  • 1 teaspoon thyme
  • 1 tablespoon chopped parsley
  • 1 garlic clove
  • Olive oil
  • Salt and pepper

The variety of potatoe is important. Use preferably potatoes that are recognized to be excellent when baked in oven. for this recipe use small to medium size potatoes. Don’t use large size. In France we may use the following varieties: Noirmoitier, Charlotte, Roseval. In other countries try to find Yukon gold, King Edward, Adrianne, Carolus, Maris Pipers, Spanish Agria, Cara, Russet

Instructions

Prepare potatoes

  • Preheat oven to 390°F (200°C)
  • Wash one lemon and remove the peel. Thinly chop the peel (zest)
  • Squeeze the juice of the two lemons
  • Wash the potatoes then half them and finally slice them (half slices of about 0.4 inches – 1cm)
  • Lay the potatoes on a baking tray covered with a baking paper
  • Sprinkle with thyme, lemon zest, salt and pepper and baste with a drizzle of olive  oil and the lemon juice
  • Mix it with your fingers and bake for about 20 minutes

Prepare the parsley mix

  • In the meantime wash and chop the parsley. Peel the garlic and half it to remove the seed. Thinly chop it.
  • In a bowl, mix together the parsley, the garlic and one drizzle of olive oil

Prepare the chicken

  • Heat up a pan on high fire with a drizzle of olive oil
  • Salt and pepper the chicken fillets on both sides
  • Brown them in the pan for about 2 minutes each side
  • Let cool in a plate for about 5 minutes
  • Slit the fillets in two on almost all the length. The key word in the sentence is “almost”: the chicken fillets should be cut in two seperated pieces
  • Open then and fill them with cheddar and the parsley mix. Then close the chicken fillets

Cheddar chicken finishing touch

  • After the 20 minutes of cooking, add the chicken fillets on the backing tray along the potatoes and continue cooking for about 10 minutes (in total the potatoes will cook during 30 minutes…)
  • Once the preparation is baked and out of the oven, cut each chicken fillets in three pieces and serve them in a plate with the potatoes
  • Enjoy your cheddar chicken fillets with lemon herbs baked potatoes!

 

The recipe “Cheddar chicken with lemon herbs baked potatoes” comes from the Blog Les Commis

 

 

Before that generous dish, start your dinner with a Pumpkin and Carrot soup

 

 

 

 

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