Recipe by Bergy
The herbed potatoes keep the chicken very moist and lend it their flavor. Nice recipe
Top Review by Karen=^..^=
Wow, this was just great! The whole family loved it and that almost never happens! The herbs gave the potatoes, chicken and the gravy I made from the drippings an incredible flavor. The only thing I wasn't overly thrilled about was the look of the potatoes that were stuffed in the chicken. They tasted great, but they didn't look as good as the ones roasted around. I may make all of them outside next time, but other than that, I am so glad I tried this recipe. A little extra effort makes a plain old chicken into an elegant meal! I tried to get a picture but all they left was a lonely old leg :) Thanks!
- 12 sprigs parsley, large stems removed
- 4 cloves garlic, peeled
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried sage
- 1 1⁄2 cups unsalted chicken stock
- 1 1⁄2 lbs potatoes, pared & diced
- 3 1⁄2 lbs roasting chickens, skin on but as much fat as possible removed
Directions See How It's Made
- Process the parsley, garlic, rosemary,thyme and sage until minced.
- Reserve 2 tbsp.
- Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
- Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
- let them rest to cool, drain if there is any stock left, and reserve it.
- Spoon half the potatoes into the chicken sew the cavity shut.
- Rub the reserved herb mixture all over the chicken.
- Arrange remaining potatoes around the chicken in the baking dish.
- Spoon some of the remaining broth over the chicken.
- Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
- Baste the chicken every 15 minutes with the stock.