Stuffed Chicken with Roasted Vegetables

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stuffed-chicken-with-roasted-vegetables

Stuffed Chicken with Roasted Vegetables

I love the magic of stuffing meat. First, you can create your own personal combinations of the stuffing, like mushrooms, pesto, kale, bacon, cheese - the list is endless. Then, the result is so beautiful when you slice through the meat and see the layers of stuffing inside. It's such a handy technique that elevates your home dining experience to the next level. You have to admit that everyone loves chicken during weeknights. My recipe might look fancy at first, but trust me it will become your family's favorite. Buy a whole organic chicken and ask the butcher to separate the chicken breasts, leaving them in tact with the skin on so that you have a large canvas to work with. For the stuffing, I love to make duxelles, a fancy word for finely diced mushrooms sautéed in butter with shallots or onions. If you have a food processor, you can dice those mushrooms in seconds. The key is to cook diced mushrooms to the point when all liquid evaporates completely and they are reduced to a paste. Pound chicken breasts to even them out slightly, especially at the thickest parts. Season and spread this delicious stuffing in a relatively thin layer. Roll up the chicken and truss with kitchen twine (there are step by step images on how to truss it properly but best if you find a video to watch). The key is to make a loop first and tie it. After that, it is super easy. Once the chicken is tied up neatly, season it on top and roast with pre-boiled vegetables, such as baby potatoes, turnips, butternut squash, and cauliflower at the pre-heated oven. The result is absolutely delicious! Thank me later! Bon appetite!

stuffed-chicken-with-roasted-vegetables-ingredients

Ingredients: whole breasts, skin on (halves intact), frozen spinach, button mushrooms, onion, turnips, cauliflower, radishes, baby potatoes, garlic, feta cheese, rosemary, thyme, butter, olive oil, harissa spice, salt.

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Separate mushroom cups from stems, discard stems.

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Make the stuffing: Chop mushrooms very finely in a food processor.

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Mushrooms should resemble almost bread crumbs.

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Chop half an onion as finely as you can.

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Melt butter in a non-stick pan over medium heat. Add onion and cook for 2 minutes.

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Then add mushrooms.

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Season with salt and harissa spice.

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And cook stirring often, until mushrooms softened and released their liquid. Continue cooking until liquid evaporates completely, add garlic and cook another minute.

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Then add spinach and cook few minutes more, until wilted and mixed with the mushrooms.

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Transfer mixture to a bowl and add cheese.

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Mix well to combine, taste and adjust the seasoning. Let cool slightly. The stuffing will resemble a malleable paste.

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Cover cutting board with plastic wrap. Lay chicken breasts flat, skin side down on top. Cover with another layer of plastic wrap on top and pound with a mullet, especially at the thicker part of both breasts.

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Discard the top layer of plastic wrap. Season chicken with salt and harissa spice.

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Spread the stuffing in a relatively thin layer over the poultry.

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Roll up the chicken using the bottom layer of plastic wrap to make it tighter.

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Discard plastic wrap.

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Making the first loop and securing it is the most important step in trussing the meat. Trussing whole chicken breast will ensure that meat is cooked evenly and retains its shape after roasting. Once you nail to make a first loop tightened, the rest of trussing is super easy. So let's begin. Go under the thicker part of the meat with a twine and bring two pieces together into an X, make a loop with a shorter string, cross it over, get underneath two pieces and tie it all the way.

stuffed-chicken-with-roasted-vegetables-make-big-loopstuffed-chicken-with-roasted-vegetables-make-another-loop

Spread your fingers to enlarge the loop and pass it through the thicker end of the meat, tying it again.

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Continue making wide enough loops to encircle the meat and tying every time. Make sure the knots are spaced evenly apart from one another.

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Once at the end, flip chicken breast and pull the twine through each loop, passing it back around and underneath of each loop.

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Once the twine was secured around each loop on the back, flip the meat back over and tie the end of twine to the first loop.

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Drizzle chicken with olive oil, season with salt and harissa spice.

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Tuck in rosemary sprig on top.

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Heat a pan over medium heat and sear stuffed chicken on both sides for 3 minutes. Set aside.

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I like to use multicolored baby potatoes with my roasted vegetables. They are small enough to be roasted with more tender vegetables, like cauliflower, radishes, turnips.

stuffed-chicken-with-roasted-vegetables-separate-cauliflower-into-floretsstuffed-chicken-with-roasted-vegetables-quarter-turnips

Cut cauliflower into small florets, roughly dice butternut squash. Quarter turnips thinly, then cut in half.

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Cut radishes in half.

Kitchen tip: To promote even and guaranteed roasting of all the vegetables, especially potatoes, boil them first.  Boil potatoes in salted water for 10-12 minutes, until done. In the last five minutes of cooking time, put the rest of chopped vegetables into the same pot. Drain the vegetables in colander.

stuffed-chicken-with-roasted-vegetables-drizzle-vegetables-with-oil

Preheat oven to 375F. Drizzle roasting dish with olive oil; scatter vegetables over the bottom. Drizzle vegetables with oil, season generously with salt and harissa spice, sprinkle with tiny thyme leaves. Place stuffed chicken breast in the middle, on top of the vegetables.

Bake for 30 minutes, until meat thermometer registers 165F, then broil for another 5 minutes to brown its skin nicely. Let it rest for 5 minutes.

stuffed-chicken-with-roasted-vegetables-sliced-chicken-breast

Discard kitchen twine and slice chicken breast with a long thin knife. Serve with vegetables and cooking juiced from the pan.

stuffed-chicken-with-roasted-vegetables

Bake for 30 minutes, until meat thermometer registers 165F, then broil for another 5 minutes to brown its skin nicely. Let it rest for 5 minutes.

 

 

 

 

Bon Appétit!
Svitlana

Stuffed Chicken with Roasted Vegetables

recipe details

Serves 2

Ingredients

For the chicken 
  • 2 whole skin-on chicken breasts (halves intact)
  • 1 rosemary sprig
  • Vegetable oil
  • Salt and harissa spice
For the stuffing
  • ½ yellow onion, finely diced
  • ½ cup fresh or frozen spinach
  • 8 oz. button mushrooms, only caps
  • ¼ cup crumbled feta cheese
  • 1 garlic clove, minced
  • ½ teaspoon harissa spice
  • 1 tablespoon butter
  • Salt
For the vegetables
  • 6 oz. tri-colored small potatoes, skin on, halved
  • 1-2 small turnips, cup into half moons
  • 4-6 small radishes, halved
  • ½ cup cauliflower, cut into small florets
  • ¼ cup butternut squash, roughly diced
  • 2-3 thyme sprigs
  • Aleppo or Asado red peppers (mild spiciness) or harissa spice (spicy)
  • Chives
  • Olive oil
  • Salt

Directions

  1. Make the stuffing: Chop mushrooms very finely in a food processor. Melt butter in a non-stick pan over medium heat. Add onion and cook for 2 minutes, then add mushrooms, season with salt and harissa spice and cook stirring often, until mushrooms softened and released their liquid. Continue cooking until liquid evaporates completely, add garlic and cook another minute. Then add spinach and cook few minutes more, until wilted. Transfer mixture to a bowl and add cheese. Mix well to combine, taste and adjust the seasoning, it should taste very flavorful. Let cool slightly. The stuffing will resemble a malleable paste.
  2. Cover cutting board with plastic wrap. Lay chicken breasts flat, skin side down on top. Cover with another layer of plastic wrap on top and pound with a mullet. Discard the top layer of plastic wrap. Season chicken with salt and harissa spice. Spread the stuffing in a relatively thin layer over the poultry. Roll up the chicken using the bottom layer of plastic wrap to make it tighter.
  3. Truss chicken with kitchen twine. Tuck in rosemary sprig on top. Drizzle chicken with oil and season with salt and harissa spice. Heat a pan over medium heat and sear stuffed chicken on both sides for 3 minutes. Set aside.
  4. For the vegetables: Boil potatoes in salted water for 10-12 minutes, until done. In the last five minutes of cooking, put the rest of chopped vegetables into the same pot. Drain the vegetables in colander.
  5. Preheat oven to 375F. Drizzle roasting dish with olive oil; scatter vegetables over the bottom. Drizzle vegetables with oil, season generously with salt and harissa spice, sprinkle with tiny thyme leaves. Place stuffed chicken breast in the middle, on top of the vegetables. Bake for 30 minutes, until meat thermometer registers 165F, then turn oven to broil and brown chicken for another 5 minutes. Take chicken out from the oven and let rest for 5 minutes.
  6. Transfer chicken to a cutting board, discard kitchen twine and slice chicken breast with a long thin knife. Serve with vegetables and cooking juiced from the pan.

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