Mains · Finnish

Easter Chicken

Name: Easter Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 4 Rosamunda potatoes; 4 garlic cloves; 1 lemon as wedges; 1 dl pitted olives; 600 g chicken breasts or chicken thighs; 1.5 tsp salt; 1 tsp thyme; 1 tsp rosemary; black pepper from a mill; 100 g Valio Eila® butter; 1 jar (180 g) Valio Keittiön salad cheese cubes; fresh rosemary

Lemon chicken cooks in a single dish in the oven. The baked potatoes stew at the same time at the bottom of the dish, absorbing wonderful flavors from lemon, thyme, and rosemary.

Smarrig Kitchen6y

Machine-translated, original language: Suomi.

Prep 10 min Cook 40 minTotal 50 minInspired by valio.fi

Method

1
Halve the baking potatoes and place them in a baking dish (approx. 20 x 30 cm) cut side down (if the potatoes are particularly large, it is advisable to cut them into smaller wedges to speed up cooking). Add the garlic cloves, wedged lemon, and olives to the dish. Finally, arrange the chicken cuts in the dish. Add the seasonings.
2
Cube the butter into the dish.
3
Bake on the middle rack of the oven at 200 degrees for 30 minutes. Add the salad cheese cubes to the dish and continue baking for another 10 minutes. Garnish with fresh rosemary before serving.

Main courses Chicken Gluten-free Gluten-free Egg free Casseroles