681
Buttery chicken with baked potato wedges
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 125 g herb butter, room temperature
- 1 chicken
- 600 g potatoes, firm cooking
- 1 red onion, cut into slices
- 300 g cherry tomatoes
- 1 lemon, cut into slices
- Olive oil
- Salt & pepper
Instructions
- Preheat the oven to 240°C.
- Wash the potatoes and cut them into wedges. Cut the onion into slices and add to the potatoes. Drizzle some olive oil on top and season with salt and pepper.
- Remove the backbone of the chicken with a knife or sharp scissors. Unfold the chicken and spread it out on a kitchen board with the breast side up. Flatten
the chicken by pressing firmly on the breastbone
with your hand. - Spread the herb butter evenly under the skin of the chicken, then season generously with salt and pepper on both sides.
- On a baking tray, first spread the potato wedges and the onion, then top with cherry tomatoes and lemon slices, then place the chicken on top, breast side up. Cook in the oven for about 45 minutes, stirring the vegetables occasionally and pouring some juice
over the chicken.
Did You Try This Recipe?
Show us & tag us on Instagram at @kachenmagazine