Total time: 1 hour 15 minutes
Prep time: 45 minutes, Cook time: 30 minutes
Ingredients for 6 people
1 lb of potatoes
8 slices of bacon
0.4 cup of milk
1 tbsp of sour cream
8 1/2 oz of cheddar
5 tbsp of chefclub vegetable spice mix
1 whole chicken
3 cups of mushroom stuffing
1/4 cup of spiced butter
4 cherry tomatoes
Salt & pepper
Peel and cut the potatoes into pieces. Cook them in 1 liter of salted water. Mash the potatoes and add in the milk. Mix until you achieve a smooth consistency. Add the sour cream then put it in a freezer bag.
Cut the cheddar into cubes, press them into the potato balls to cover them. Fry the mashed potato balls in hot oil and set aside. Sprinkle a baking sheet with Chefclub Vegetable Spices and coat the boneless chicken on both sides.
Stuff the chicken with the mushroom stuffing and the thyme. Make incisions in the thighs, insert the spiced butter then season with salt and pepper. Place the slices of bacon and rosemary on the chicken. Secure everything with kitchen twine. Bake 30 min at 390°F.
Serve the chicken with the potatoes on a plate. Top with cherry tomatoes and sprinkle with chives. Enjoy!