1/3 Photos of Onion Stuffed Roast Chicken With Potatoes
1 hr 55 mins
1 hr 30 mins
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!
My Private Note
Units: US | Metric
- 1In a skillet, melt 1 T butter over medium heat.
- 2Add 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.
- 3In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
- 4Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
- 5Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
- 6Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
- 7Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.
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Nutritional Facts for Onion Stuffed Roast Chicken With Potatoes
Serving Size: 1 (2576 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4077.5
- Calories from Fat 2303
- Total Fat 255.9 g
- Saturated Fat 105.1 g
- Cholesterol 992.4 mg
- Sodium 3118.4 mg
- Total Carbohydrate 238.6 g
- Dietary Fiber 31.2 g
- Sugars 16.4 g
- Protein 204.4 g