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Stuffed chicken with Dolcelatte and sautéed rosemary potatoes with glazed carrots

Make Stuffed chicken with Dolcelatte and sautéed rosemary potatoes with glazed carrots at home with Olive Oil and Runny Honey. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Drizzle the chicken with olive oil and a little more seasoning.

2. 2

   Heat a griddle pan, add the chicken and griddle skin-side down for 3-4 minutes or until crisp.

3. 3

   Turn over, transfer to a baking tray and cook in the oven for 10-12 minutes or until cooked through.

4. 4

   For the sautéed potatoes, heat the olive oil in a large frying pan, add the potatoes and rosemary leaves and fry for four minutes.

5. 5

   Add the garlic and cook for a further minute.

6. 6

   Season with salt and freshly ground black pepper.

7. 7

   For the glazed carrots, place the carrots into boiling salted water for two minutes; drain and refresh in cold water.

8. 8

   Heat the oil in a frying pan.

9. 9

   Add the carrots and fry for 2-3 minutes.

10. 10

    Drizzle with honey and cook for a further minute.

11. 11

    To serve, place the sautéed potatoes onto a serving plate, top with the chicken and serve the carrots on the side.