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.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Finely chop half of the thyme leaves.
- 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.
- Thyme: 6 sprigs
- Cooking cream cheese: 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.
- 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.
- Chicken: 1 piece
- Cooking cream cheese: 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.
- Baby 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.
- Celeriac: 400 g
- Carrot: 300 g
8
Place celery root, carrot, and pre-cooked potatoes on the baking sheet.
- Celeriac: 400 g
- Carrot: 300 g
- Baby 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.
- 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.
