Recipes

Roasted Chicken Stuffed with slow-roasted Tomatoes, Garlic and Mixed Herbs

4 pers.
20 min
1 hr 15 min
Roasted Chicken Stuffed with slow-roasted Tomatoes, Garlic and Mixed Herbs

Ingredients for :

4 people
Thick Crème Fraîche
100 g Thick Crème Fraîche
Garlic and Herb Whipped Cheese
150 g Garlic and Herb Whipped Cheese
Chicken
1 Unit Chicken
Slow-roasted tomato
70 g Slow-roasted tomatoes
Potato
10 Units Potatoes
Thyme
0.25 Sprigs Thyme
Salt, pepper
1 Pinch Salt, pepper
Olive oil
1 Dessert spoon Olive oil

Method :

  1. Preheat oven to 200°C.
  2. In a small bowl, mix together Madame Loïk Garlic & Mixed Herbs Whipped Cheese and Crème Fraîche Epaisse using a whisk. Add roasted tomatoes cut into small pieces.
  3. Season chicken with salt and pepper and stuff with Whipped Cheese mixture.
  4. Place in an oven safe dish. Lightly brush with olive oil and sprinkle with thyme. Cook for 15 minutes then lower temperature to 180°C and roast another hour, turning the chicken every 15 minutes.
  5. Wash potatoes and cut them into quarters lengthwise. Add them around the chicken in the oven for the last 30 minutes.

Paysan Breton tip

You can make this recipe by replacing the Madame Loïk Garlic & Mixed Herbs Whipped Cheese with another Madame Loïk Whipped Cheese. Serve with a green salad with herbs.

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