Sunday Supper {Chicken with Goat Cheese & Basil, Tuscan Roasted Potatoes and Green Beans}

This stuffed chicken was one I’ve been itching to try for a good while and it certainly did not disappoint! Honey and Whit both agreed it was the juiciest, most flavorful chicken they’d had in a long time. John does not like goat cheese, so I didn’t stuff his.

The potatoes were also delicious and something I’ll make again. I mixed the seasoning for them in a gallon zip top. Once they were in the oven, I added the green beans to the same bag. When the potatoes had 15 minutes left on the timer, I moved them to one side of the pan and added the green beans. Easy peasy!

Chicken with Goat Cheese & Basil

Barefoot Contessa At Home 

  • 3 whole (6 split) chicken breasts, bone-in, skin-on
  • 8-10 ounces goat cheese with garlic and herbs
  • 6 large Fresh basil leaves
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  1. Preheat the oven to 375 degrees.
  2. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 6 slices of the cheese and place that plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

Tuscan Roasted Potatoes & Lemon

Cooking for Jeffrey

  • 2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
  • 8 large garlic cloves, smashed and peeled
  • 2 large or 4 small branches fresh rosemary
  • 1/2 large lemon, cut in half through the stem and thinly sliced crosswise
  • 3 tablespoons good olive oil
  • Kosher salt and freshly ground black pepper
  • Fleur de sel
  1. Preheat the oven to 375 degrees F.
  2. Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
  3. Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

Note: I cut the olive oil in half for potatoes.

This meal was so yummy we didn’t have a bite left over!

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