For the chicken
2 chickens, whole, legs removed
200 g cream cheese
10 sun-dried tomatoes
1 green bell pepper
5 tablespoon(s) thyme
4 tablespoon(s) olive oil
For the potatoes
1 1/2 kilo baby potatoes, boiled
1 tablespoon(s) mustard
1 tablespoon(s) honey
1 tablespoon(s) thyme
1 tablespoon(s) rosemary
1 clove of garlic
50 g water
juice, of 1 lemon
zest, of 1 lemon
2 tablespoon(s) olive oil


1.For the filling
2.In a bowl, combine the cream cheese, finely chopped sun dried tomatoes, finely chopped green pepper, 1 tablespoon thyme, salt and pepper until completely combined.
3.Transfer to a pastry bag and set aside.
4.For the chicken
5.Preheat oven to 190* C (374* F) Fan.
6.Cut both chicken in half and remove the central bone.
7.Cut off the wings and reserve them for another use.
8.Beat each fillet, lengthwise, with a knife in order to create an indentation where you can add the filling. Make sure you do not pierce or make a hole in the fillets on either side.
9.Pipe the filling from the pastry bags into the indentations in the fillets.
10.Drizzle all 4 fillets with 4 tablespoons of olive oil. Season with salt, pepper and 4 tablespoons of thyme. Rub all over the fillets to completely coat and set aside.
11.For the potatoes
12.In a bowl, whisk together the mustard, honey, finely chopped thyme, finely chopped rosemary, minced garlic, water, lemon zest, lemon juice, olive oil, salt and pepper.
13.Add the potatoes and mix in the marinade, until completely coated.
14.Place the potatoes and the chicken in a round pan.
15.Place the potatoes and the chicken in a round pan.
16.When ready, remove from oven and serve immediately.

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