16 ounces baking potatoes chunk peeled cut into 1-inch
4 tablespoons butter
4 chicken breast halves bone-in
2 tablespoons freshly flat-leaf parsley chopped
1 lemon zest juiced
0.3 cup milk
1 tablespoon olive oil extra-virgin
6 servings salt and pepper black freshly ground
Equipment
frying pan
sauce pan
oven
pot
roasting pan
Directions
Preheat the oven to 400 degrees F.
In a medium saucepan, add the potatoes and enough cold water to cover, and bring to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes.
Drain, then return the potatoes to the pot.
Add the milk, 2 tablespoons of butter and lemon zest and mash until smooth. Season with salt and pepper.
Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
Run your fingers under the skin of each chicken breast to separate it from the meat.
Place 1/4 of the potatoes under the skin of each breast, gently pressing to evenly distribute.
Place the stuffed chicken in a roasting pan, drizzle with the olive oil and season with salt and pepper.
Bake until tender and the juices run clear, about 40 minutes.
Transfer the chicken to a platter. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.
