Delicious roasted chicken coated in a sauce of smoked chipotles, garlic, yellow lemon, and tarragon, stuffed with mushrooms, baby potatoes, and melted panela cheese. This stuffing will be ideal to accompany the chicken.
3 cups new potatoes, cut in half, for the stuffing
5 cloves garlic, for the stuffing
2 tablespoons coarse salt, for the stuffing
1 tablespoon ground black pepper, for the stuffing
1/2 cups olive oil, for the stuffing
1 chicken, approximately 1.600 kg, cleaned inside
Preparation
10 mins
1h
Low
Preheat the oven to 180° C.
For the marinade, blend the butter, tarragon, lemon juice, olive oil, garlic, chipotle peppers, salt, and black pepper to taste, and set aside.
For the stuffing, in a bowl, add the mushrooms, LALA® Panela Cheese, baby potatoes, garlic, coarse salt, and black pepper to taste, add the olive oil and mix until everything is well coated with oil and set aside.
Place the chicken in a baking tray and stuff it with the previous preparation. Tie the chicken legs to maintain its shape.
Coat the chicken with the marinade and bake for 1 hour, constantly basting with the marinade.
Let it rest before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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