- 4
Ingredients
- 2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunks
- 1/4 cup milk
- 4 tablespoons butter
- Grated peel and juice of 1 lemon
- Salt and pepper
- 4 bone-in chicken breast halves (about 3-1/2 pounds total)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Preheat oven to 400 degrees . In medium saucepan, bring potatoes and enough cold water to cover to a boil. Lower heat and simmer until potatoes are fork-tender, about 15 minutes. Drain, then return potatoes to pot. Add milk, butter and lemon peel and mash until smooth. Season with salt and pepper. Transfer potatoes to work surface, flatten into an even round and cut into quarters.
Run your fingers under skin of each chicken breast to separate it from meat. Place one-quarter of potatoes under skin of each breast, gently pressing to evenly distribute. Place stuffed chicken in roasting pan. Drizzle with olive oil and season with salt and pepper. Bake until tender and juices run clear, about 40 minutes.
Transfer chicken to plate. Stir lemon juice, parsley and remaining 2 tablespoons butter into pan juices, scraping up any browned bits from bottom. Spoon sauce over chicken and serve.