Chicken with cream cheese in the oven on a bed of vegetables

6 servings

90 minutes

This recipe represents a harmony of flavors and textures inspired by European culinary traditions. Tender chicken meat infused with the aromas of thyme, garlic, and lemon zest pairs with cream cheese that adds a creamy softness to the dish. Potatoes, carrots, and celery root baked alongside the chicken create a delicious base that absorbs juices and aromas, turning the side into a complete complement. The dish is perfect for a festive dinner when you want to delight guests with an exquisite yet homely taste. The roasted chicken with a golden crust and fragrant vegetables not only pleases the eye but also fills the home with warmth, creating an atmosphere of gastronomic enjoyment.

Energy value per serving

• Calories: 766.3
• Proteins: 47.4g
• Fats: 54.1g
• Carbohydrates: 23.2g

Ingredients

• Chicken: 1 pc
• Hochland curd cheese for cooking: 300 g
• Thyme: 6 sprig
• Garlic: 2 clove
• Lemon zest: 1 tsp
• Mini Potatoes: 600 g
• Carrot: 300 g
• Celery root: 400 g
• Salt: to taste
• Ground black pepper: to taste
• Butter: 30 g

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 180 degrees.

2. Finely chop half of the thyme leaves.

   Required ingredients:

   • Thyme: 6 sprigs

3. Mix chopped thyme with Hochland cream cheese for cooking — it will give the dish a delicate creamy flavor. Add crushed garlic, lemon zest, salt, and pepper.

   Required ingredients:

   • Thyme: 6 sprigs
   • Hochland curd cheese for cooking: 300 g
   • Garlic: 2 cloves
   • Lemon zest: 1 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Salt and pepper the chicken inside and out.

   Required ingredients:

   • Chicken: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Carefully separate the skin from the meat on the chicken's breast to create a pocket. Place the Hochland cream cheese filling under the skin, spreading it evenly. If all the filling doesn't fit, use the leftovers to coat the inside of the chicken.

   Required ingredients:

   • Chicken: 1 piece
   • Hochland curd cheese for cooking: 300 g

6. Cut the potatoes in half without peeling. If the potatoes are very small, you can leave them whole. Parboil in boiling salted water for 3 minutes.

   Required ingredients:

   • Mini Potatoes: 600 g
   • Salt:  to taste

7. Peel the celery and cut it into large cubes, also peel the carrot and cut it into thick angled slices.

   Required ingredients:

   • Celery root: 400 g
   • Carrot: 300 g

8. Place celery root, carrot, and pre-cooked potatoes on the baking sheet.

   Required ingredients:

   • Celery root: 400 g
   • Carrot: 300 g
   • Mini Potatoes: 600 g

9. Slightly salt and pepper the vegetables, sprinkle with the remaining thyme leaves, place the chicken on top, add pieces of butter, and send to the oven for 50-60 minutes.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Thyme: 6 sprigs
   • Chicken: 1 piece
   • Butter: 30 g

10. Serve the cooked chicken hot at the festive table.