Easy and Customizable Hasselback Chicken

Directions

1. Preheat your oven to 400 degrees.
2. Cut 6-7 slits (crosswise) into each chicken breast.
3. Carefully transfer the chicken to a cookie sheet.
4. Stuff each slit with your lemon and veggies in any order you like. You may use as much or as little veggies as you desire. Season each stuffed chicken breast generously with olive oil, salt, and pepper.
5. Surround the stuffed chicken with the diced potatoes and leftover lemon and vegetables (optional). Season the potatoes, lemon, and vegetables with olive oil, salt, and pepper.
6. Top the chicken and potatoes with fresh dill.
7. Transfer the cookie sheet to the oven and cook for 20-25 minutes or until the chicken is fully cooked. Once the chicken is cooked I sprinkle some parmesan cheese on top and let it rest for 5-10 minutes before serving.
8. NOTES: You don't have to worry about how deep your cuts are in the chicken so long as you don't cut all the way through it! You only stuff a little bit of the vegetables into the chicken which means you won't use an entire zucchini, pepper, onion, ect.. I mixed in the leftover vegetables and lemon in with the potatoes that surrounded the chicken. If you don't want to use the leftover vegetables in this dish, plan to use them up in another recipe so they don't go to waste! I like to saute the leftover veggies with some andouille sausage and cabbage! The smaller you dice the potatoes the faster they will cook. Worse case, if your potatoes are not fully cooked by the time your chicken is finished, allow the chicken to rest and pop the potatoes back in the oven for another 10 minutes or so. If you don't care for the vegetables I chose for this recipe, you can simply swap them out for the ingredients you enjoy most!​