Description
Delight in Citrus Fennel Stuffed Chicken with crispy roasted potatoes, combining zesty flavors and impressive presentation for a perfect dinner.
Ingredients
Scale
- 1.5 pounds Yukon gold potatoes
- 2 tablespoons Olive oil (or avocado oil)
- to taste teaspoon Salt
- to taste teaspoon Black pepper (freshly cracked)
- 1 tablespoon Fresh sage
- 2 tablespoons Dijon mustard
- 1 teaspoon Dried fennel seeds
- 4 ounces Alouette garlic & herb soft cheese
- 2 cups Brussels sprouts (shaved)
- 1/2 cup Dried cranberries
- 1/2 cup Pecans (chopped)
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Sugar
- 1 whole Orange (for juice and garnish)
Instructions
- Parboil the potatoes until they are just tender, about 10-12 minutes.
- Shake the potatoes in the pot to create a starchy, textured surface.
- Toss the potatoes with olive oil until well coated.
- Preheat the baking sheet in the oven at 425–450°F until it’s scorching hot.
- Arrange the potatoes on the baking sheet without overcrowding them.
- Roast the potatoes for about 25-30 minutes, flipping once halfway through.
- Season with salt before roasting; finish with flaky salt and fresh herbs after roasting.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast with potatoes
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Citrus Fennel Stuffed Chicken, roasted potatoes, chicken recipe