French-Style Chicken Meatloaf with Herbes de Provence, Creamy Peas, and Lyonnaise Potatoes

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a large bowl, combine the ground chicken, egg, herbes de Provence, minced garlic, and half of the finely chopped onion. Mix until well combined.

3. 3

   Shape the mixture into a loaf and place it on a parchment-lined baking tray or in a loaf pan.

4. 4

   Bake the chicken meatloaf for 35-40 minutes, or until the internal temperature reaches 75°C (165°F) and the loaf is golden on top.

5. 5

   While the meatloaf is baking, peel and thinly slice the potatoes. Rinse them in cold water and pat dry.

6. 6

   Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the remaining chopped onion and sauté until translucent, about 3 minutes.

7. 7

   Add the sliced potatoes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden and tender, about 15-20 minutes. Add a splash of water if needed to prevent sticking.

8. 8

   In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add the peas and cook for 2-3 minutes until heated through.

9. 9

   Stir in the heavy cream and cook for another 2 minutes, until the peas are creamy and warmed through. Season with salt and pepper to taste.

10. 10

    Once the meatloaf is done, let it rest for 5 minutes before slicing.

11. 11

    Serve slices of the chicken meatloaf with the Lyonnaise potatoes and creamy peas on the side. Enjoy your French-style meal!