Onion Stuffed Roast Chicken With Potatoes

A Messy Cook's Note:

Roast chicken is great, because not only do you have one meal right there, you get to use the leftover meat for sandwiches, taco salad, soup, stir-fry, casseroles, etc...not to mention homemade chicken stock! This is a moist and simple way to prepare a roast chicken. It's even better when you add some garlic to the thyme butter!

• Total Time: 1 hrs 55 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 1 chicken

• 4 ounces unsalted butter , softened
• 1 large onion , coarsely chopped
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 3 ½ lbs whole chickens
• 6 medium potatoes , scrubbed & quartered

Directions:

1. In a skillet, melt 1 T butter over medium heat.
2. Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
3. In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
4. Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
5. Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
6. Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
7. Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

Reviews

[Chef Jodi Town]

This was the best roast chicken that's ever come out of my kitchen. I roasted a 5.5 lb chicken (wanted leftovers for later in the week) and cooked for 2 hours at 400. I also added quarted red potatoes and large chunk carrots after the first hour. The chicken was moist and flavorful, and the veggies were cooked perfectly. Thanks for a wonderful recipe. This is a keeper!

[Tarstar]

yummy and easy. I roasted mine with some carrots along with the potatoes. Terrific recipe. Thanks