Mashed-Potato-Stuffed Chicken

• baking potatoes, peeled and cut into 1-inch chunks (8 ounces each)↗2
• milk↗1⁄4 cup
• butter, divided↗4 tablespoons
• lemon, grated peel and reserve the juice from lemon↗1
• salt and pepper (for extra flavor I would recommend a tablespoon of sour cream or small amount of shredded cheese)↗
• bone-in chicken breast halves (about 3.5 pounds total)↗4
• extra virgin olive oil↗1 tablespoon
• chopped flat leaf parsley2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a medium saucepan, bring potatoes and enough cold water to cover to a boil. Simmer until potatoes are fork tender, about 15 minutes.

3. 3

   Drain and return potatoes to pan.

4. 4

   Add milk, 2 tablespooons butter, and lemon peel. Mash until smooth. Can add other seasonings if desired.

5. 5

   Season with salt and pepper.

6. 6

   Transfer potatoes to a work surface, flatten into an even round and cut into quarters.

7. 7

   Run your fingers under the skin of each chicken breast to separate it from the meat.

8. 8

   Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute.

9. 9

   Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper.

10. 10

    Bake until tender and juices run clear, about 40 minutes.

11. 11

    Transfer to chicken to a plate. Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom. Spoon sauce over the chicken and serve.