Sheet Pan Dinner: Bone-in Stuffed Chicken Breast w/Spinach & Gouda and Rosemary Red Bliss Potatoes

Chop the potatoes into bite-size chunks by cutting them in half and then in half again, then cut them into smaller pieces.

Transfer the chopped potatoes to a bowl and set them aside.

Pull fresh rosemary from the stems and chop it into smaller bits, then dice it down further.

Slice the gouda cheese into strips for stuffing under the chicken skin.

Add the chopped rosemary, olive oil, salt, and pepper to the potatoes and toss until well coated.

Set the seasoned potatoes aside while preparing the spinach.

Place the frozen spinach in a strainer over a bowl and press out the water using a fork or blotting with paper towel or cheesecloth.

Squeeze the spinach in the cheesecloth until all the water is removed, then transfer it to a bowl and fork it apart.

Find the opening on the chicken skin and gently slide fingers under the skin to create a pocket without poking through.

Trim the fat off the edges of the chicken as you go along.

Stuff cheese slices under the skin of the chicken, adding as much as can fit, and break off small pieces if needed.

Add a pinch of spinach into the pocket under the skin of the chicken, repeating for all chicken breasts.

Season the stuffed chicken breasts with salt, pepper, garlic powder, and paprika.

Add a drop of olive oil to each breast and rub the seasoning to spread it evenly on both sides.

Transfer the rosemary potatoes and stuffed chicken breasts to a sheet pan.

Cook in a preheated oven at 400 degrees Fahrenheit for about 50 minutes, turning the potatoes halfway through.

Garnish the cooked potatoes with sprigs of rosemary and additional chopped rosemary, and optionally sprinkle with red pepper flakes.

Transfer the stuffed chicken to a platter and garnish with fresh chopped parsley, if desired.

Equipment Needed

Spice Level:

Allergens