Stuffed Easter Chicken With Potatoes

Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🍗✨ and preheat the oven to 180 C

Chop the onion. Peel the onion and finely chop it

Chop the garlic. Peel the garlic and slice it

Chop the parsley. Finely chop the parsley

Cook the nettles. (Optional) Put the nettles into boiling salted water and let them steep over medium heat for about 3-5 minutes, then cool them in cold water

Cut the potatoes. Peel the potatoes and cut them into quarters

Saute the onion and garlic. Saute the onion with the garlic in a small pan over medium heat for about 3-4 minutes

Prepare the herb mixture. Add the parsley and nettles, mix and saute over medium heat for about 2-3 minutes, season with salt and pepper, grate in the lemon zest, transfer the mixture to a bowl and let it cool

Clean and prepare the chicken. Clean the chicken, carefully separate the skin from the breasts with your fingers, season the inside with salt and pepper, and place the lemon inside between the legs

Finish the stuffing. Add the goat cheese and egg to the cooled mixture, mix, and thicken with breadcrumbs if needed

Stuff the chicken. Place the stuffing under the skin onto the breasts and close the chicken back into its original shape

Prepare the roasting pan and roast the chicken. Put the potatoes in a roasting pan, season with salt, drizzle with olive oil, place the chicken on top, season again, pour in wine or water, and roast in the oven at 180 C for about 40-45 minutes

Finish and serve. Remove from the oven and serve 🍽️✨