Citrus Fennel Stuffed Chicken with Crispy Roasted Potatoes & Shaved Brussel Sprout Salad
Cozy up with this flavorful Citrus Fennel Stuffed Chicken, a delicious weeknight dinner served with crispy roasted potatoes and a bright shaved Brussels sprout salad. Bursting with fresh citrus, aromatic fennel, and perfectly roasted textures, this easy stuffed chicken recipe makes a nourishing and satisfying meal any night of the week.
Ingredients you’ll need:
- Yukon gold potatoes
- fresh sage
- olive oil
- sugar
- orange
- dried fennel seeds
- dijon mustard
- chicken
- alouette garlic & herb soft spreadable cheese
- brussel sprouts
- (optional) dried cranberries & pecans
- apple cider vinegar
- salt & black pepper
TIPS for Making the Crispiest Roasted Potatoes:
1. Parboil first
Cook the potatoes until just tender before roasting. This roughs up the edges so they get extra crisp in the oven.
2. Drain and shake
After boiling, shake the potatoes in the pot to create a starchy, textured surface that crisps beautifully.
3. Use a high-smoke-point fat
Toss with olive oil, avocado oil, or tallow for maximum crunch and flavor.
4. Get the pan scorching hot
Preheat your baking sheet in the oven so the potatoes sizzle the second they hit the surface.
5. Don’t overcrowd the pan
Give them room to breathe. Crowding traps steam and prevents browning.
6. Roast at a high temperature
Cook at 425–450°F (220–230°C), flipping once halfway through.
7. Season at the right times
Salt before roasting, then finish with flaky salt, herbs, or garlic oil after for the best flavor.
Can Stuffed Chicken be Prepped in Advance?
Yes, you can prep stuffed chicken up to 1-2 days in advance. The flavor will actually be enhanced the longer it has time to marinate in the fridge!
Cook with me!
Citrus Fennel Stuffed Chicken with Crispy Roasted Potatoes & Shaved Brussel Sprout Salad
Ingredients
For the Roasted Potatoes:
- 5 Yukon Gold Potatoes peeled and chopped
- 3 tbsp. Fresh Sage chopped
- 6 tbsp. Olive Oil
- Salt & Black Pepper
For the Citrus Fennel Rub:
- 1/3 cup Granulated Cane Sugar can be reduced to ¼ cup
- Zest of 1 Orange
- 2 tbsp. Fresh Sage finely chopped
- 1 1/2 tbsp. Crushed Dried Fennel Seeds
- 2 tbsp. Olive Oil
- 1 tbsp. Dijon Mustard
For the Stuffed Chicken:
- 3 Chicken Breasts pounded lightly to tenderize
- 1 container Alouette Garlic & Herb Soft Spreadable Cheese
For the Brussel Sprout Salad:
- 2 cups Brussel Sprouts sliced thinly
- ¼ cup Dried Cranberries
- 3 tbsp. Chopped Pecans
- 2 tbsp. Apple Cider Vinegar
- 1 tbsp. Olive Oil
- 1 tbsp. Fresh Orange Juice
- Salt & Black Pepper
Instructions
- To Prep the Potatoes: Preheat oven to 450F. Line a large, rimmed baking pan with parchment paper.
- Bring a large pot of salted water to a boil. Add the peeled and chopped potatoes to cook until fork tender, about 8-10 minutes. Strain and let steam dry for 5-10 minutes.
- To Prep the Rub: In the meantime, make the citrus fennel rub by combining the sugar, orange zest and chopped sage in a small bowl. Rub with your fingers until the sugar turns an orange-y color. This helps to release the essential oils of the sage and orange.
- Add the crushed dried fennel, olive oil, and Dijon. Mix until well combined. Set aside.
- Prepare the potatoes for their first roast: Transfer the potatoes to a large bowl. Add the chopped sage, then season generously with black pepper and salt. Move around the bowl to toss the potatoes vigorously in the bowl to roughen up the edges, about 30-40 seconds.
- Add the potatoes to the prepared baking pan, spread out evenly. Drizzle generously with the 4 tablespoons of olive oil. Bake for 15 minutes.
- In the meantime, prep the chicken to bake. If needed, pound the chicken breasts with a kitchen mallet to 1” thick. Slice a large slit lengthwise so that it opens like a book. Add 1/3rd of the soft spreadable cheese on one side of the slit, then cover with the flap to seal. It’s okay if some of the cheese is showing!
- If desired, layer fennel and orange slices in a rimmed baking dish for the chicken.
- Add the stuffed chicken to a rimmed baking dish. Pat the surface of the chicken breast dry with a paper towel, then season with salt and black pepper.
- Pat the citrus fennel rub evenly all over the surface of each chicken breast.
- Baking the chicken and potatoes together: Reduce oven heat to 425F. Take out the potatoes to toss with a spatula. Then place back in the oven on a lower rack.
- Add the chicken baking dish to the upper/middle rack to roast for 20-25 minutes, until juices are flowing clear and fully cooked through.
- While they bake, make the salad. Toss all ingredients for the shaved brussels sprout salad together. Season with salt and black pepper to taste.
- Let the chicken rest at least 5-8 minutes before serving warm with the crispy potatoes and shaved brussels sprouts salad.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written! SOOO DELICIOUS! Everything!!! I’m going to have this for my next dinner party! Thank you!
My family loved this!
Made this tonight and gotta say, I wasn’t able to get sage, but I substituted with some dried thyme, and it was still amazing! My husband said it’s in the top 3!! Loved it so much! Would you mind elaborating on the chimichurri for the potatoes??
This was such an easy recipe to make and it is beyond delicious! It is a great elevated weeknight recipe or would be great for dinner with freinds.
It was delicious, but I think that marinating it for 24 hours would make the chicken more flavorful and I will be trying that next time! I also served with broccoli instead of the salad and it was very good.