Onion Stuffed Roast Chicken With Potatoes

READY IN: 1hr 55mins
Bergy
Recipe by A Messy Cook

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!

Top Review by 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!

Ingredients Nutrition

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.

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