Stuffed Chicken with Lemon and Herb - WCAX.COM Local Vermont News, Weather and Sports-

Stuffed Chicken with Lemon and Herb

May 29, 2009

Stuffed Chicken under the skin with lemon and herb and Twice Baked Potatoes
Chef Robert Barral
Cafe Provence

Recipe for 4 people


  • Free range chickens 2 each
  • Chopped rosemary ½ cup
  • Chopped thyme ½ cup
  • Chopped parsley ½ cup
  • Olive oil 1 cup
  • Lemon 1 lemon

Twice baked potatoes:

  • Chef's potatoes 4 each
  • Sour cream 4 tsp
  • butter 2 tsp
  • Chopped parsley ½ cup
  • Chopped chives ½ cup
  • Bacon chips ½ cup
  • Shredded cheddar cheese 2 cups

1) Stuff and cook the chickens: Completely peel the lemons and cut thin slices. Toss the lemon slices in a bowl with olive oil, chopped herbs. Remove the back bone from the whole chickens and slide the slices of lemon in between the skin and the flesh. Squeeze the rest of the lemon on the chicken. Brush the skin with olive oil and place on a very hot grill. Grill both sides then finish in the oven for the remaining of the cooking time. (To be fully cooked, the dept. of health recommend to cook the chicken at 165*F to be completely safe).

2) Make the twice baked potatoes: Bake the potatoes in the oven for 45 minutes or until soft. Remove from the oven and let cool down. Split the potatoes in half and scoop out most of the inside. Place in a bowl. Add sour cream, butter, shredded Cheddar cheese, chopped parsley and chives and bacon bits. Place back in the potato shell, sprinkle more cheddar on top and bake again in the oven at 350*F for 20 minutes. Remove from the oven when the top is golden brown.

3) Serve the chicken: Serve the grilled chicken split in half or quarters with the twice baked potatoes on the side. Squeeze the juice of the lemon left on top of the chicken and sprinkle leftover fresh herbs. Serve very hot.

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