butter stuffed chicken & veg

This is a flavorful one pan wonder that is packed with goodness and is perfect for a family feast! The butter and herb stuffing makes for beautifully juicy and tender meat and the veggies are roasted to perfection. I served a lemon beurre blanc sauce on the side with couscous but for a healthier alternative, serve the chicken with brown rice and lemon butter or no sauce at all.
Root vegetables are perfect here as everything is ready simultaneously, saving precious time, which, for the everyday parent, is crucial.
As alternatives think of halved beetroot, thick cuts of sweet potato & butternut or whole, peeled baby potatoes and fat cloves of garlic.

ingredients | serves 4-6 | easy
1 whole chicken, flattened (butterfly / spatchcock)
2 red onions, peeled & roughly chopped
4 large carrots, peeled & roughly chopped
4 potatoes, quartered
3 rosemary sprigs
olive oil
for the chicken rub
1T paprika
1t dried oregano
1/2t dried mustard
1/2t cayenne pepper
1/2t fine salt
1/2t black pepper
for the butter compound
80g salted butter, room temperature
2 garlic cloves, minced
handful parsley, finely chopped
4 thyme sprigs, leaves only
zest of 1 lemon
juice of half lemon
black pepper

how to
Mix all of the rub ingredients together. Drizzle the chicken with olive oil and rub the spice into the skin using your hands. Cover with clingfilm and leave to marinade in the fridge for a minimum of half hour.
For the butter compound – mix all the ingredients together and mix well using a fork.
Preheat the oven to 190 degrees C.
Using a spoon, carefully lift the skin of the chicken and stuff the butter between the skin & meat, using your fingers. Continue until you have covered most of the meat and used all of the butter compound.
Place the rosemary sprigs in a large oven proof dish and place the chicken on top.
In a large dish, drizzle the vegetables with olive oil and season with salt & black pepper. Arrange the veggies around the chicken.
Place the tray into the oven and roast for 50 – 60 minutes.
Carefully remove the tray from the oven and leave to rest for ten minutes before serving.

From my kitchen to yours, with love x




Creamy paprika chicken pancakes

Pancakes are so easy to make and the batter can be made a day ahead, saving you time. Every day life is a rat-race and especially with children so having the ability to whip up a quick, tasty meal that also the kids will love, is an important factor for many parents out there!! All elements can be made ahead to be baked the next day. And the marinara sauce freezes really well! Too lazy to make marinara sauce? The store bought kind works just as well!!
You can prepare the whole dish and leave it in the fridge until the next day. Then simply top it with the sauce & cheese and bake.

Ingredients (Makes 5 large pancakes)
Pancake batter
1 C Flour
1 C Milk
2 Eggs
1/4 Tsp salt
1 Tsp Baking powder
Sift the dry ingredients together. Add the milk and eggs and mix well with a hand held blender.
Heat a little oil in a shallow pan and spray pan with non-stick spray. Pour approximately 1/4 C of the batter into the pan and swirl to coat pan. Cook for about 3 minutes. Turn and cook for a further 30 seconds. Turn out onto a plate and repeat.
For the filling
2 Tbs Olive oil
2 Tbs Butter
2 Chicken breasts, cut into blocks
2 Garlic cloves, chopped
1 Shallot onion, chopped
125g Button mushrooms, sliced
2 Tsp Paprika
1/2 Tsp Red pepper flakes (optional)
Salt
Black pepper
Handful fresh parsley, chopped
50ml Cream
5 Tbs Creme fraiche
2 C grated cheddar cheese (1 Cup is for the topping)
Coat chicken with the paprika. Heat oil & butter in a pan, saute onion garlic for 2 minutes and add chicken. Cook for 2 minutes and add mushrooms, pepper flakes, salt & pepper and cook for 3 minutes. Add the cream and parsley, stir through and simmer for 2 minutes. Set aside.
Marinara Sauce
1 Small yellow onion, finely chopped
2 Garlic cloves, finely chopped
Tsp Dried oregano
1 Can chopped tomato
5 Whole tomatoes, chopped
2 Tbs Brown sugar
1/2 Tsp salt
Black pepper
1/4 Tsp chili flakes
Fresh basil leaves, torn
Saute onion & garlic in a little olive oil until translucent. Add the canned tomato and fresh tomato, brown sugar, oregano, salt, pepper and chilli flakes, and simmer for approximately half hour. Add the basil leaves and stir through. Using your hand held blender, blend until just smooth.

Assemble
Preheat oven to 190 degrees. Butter an ovenproof dish.
Coat half the pancake with 1 Tbs creme fraiche. Spoon filling on top followed by grated cheese. Roll neatly and place into an ovenproof dish. Repeat with the remaining pancakes and filling. Pour half of the marinara sauce over the pancakes. (Freeze the rest for next time!)
Top with the grated cheddar cheese and bake for 15 minutes.

From my kitchen to yours, with love x