Chicken with Potato and Spring Onion Stuffing, Crispy Tomato and Potato Wedges


The potato stuffing in this chicken works wonderfully with the chicken and it is so easy to prepare.

Preparation time: 25 minutes

Cooking time: 35 minutes

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Serves: 2 people

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Crispy Tomato & Potato Wedges
From the Store Cupboard


  1. Peel one large potato, cut into chunks and put into a small saucepan of water and bring to the boil
  2. Simmer until tender, strain off the water and mash well to ensure a smooth, lump free, consistency
  3. Melt the butter in a medium sized saucepan, add in the garlic and spring onion and continue to cook for a minute or two.
  4. Add in the breadcrumbs together with a little seasoning
  5. Add in the mashed potato at this stage and mix well to ensure all ingredients are thoroughly combined. Allow the stuffing to cool completely before using it
  6. Preheat the oven to 180°C/350°F/Gas Mark 4
  7. Line a baking tray with a sheet of parchment paper
  8. Butterfly the chicken by splitting them cross ways with a sharp knife to open them out like a book. This makes the chicken fillets appear bigger but also makes it easier to stuff
  9. Add some of the stuffing into the chicken and fold over the flap again to return the chicken to it’s original shape
  10. Transfer the chicken to the prepared baking sheet and bake for 30-35 minutes
  11. The juices of the chicken should run clear - use a sharp knife to make an incision in the centre of one of the chickens to ensure that the chicken is fully cooked through

Crispy Tomato & Potato Wedges

  1. Mash some rooster potatoes and cut into chunky wedges
  2. Drizzle with a small amount of oil and the mixed herbs together with a little salt and pepper
  3. Mix them all together in a bowl and place on a baking tray lined with parchment
  4. Place the wedges of tomatoes and onion on the tray also
  5. Bake for 35-40 minutes until crispy and well cooked through to the centre

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