Onion Stuffed Roast Chicken With Potatoes
- Reviews 5
Ready In: 1 hr 55 mins
Yields: 1 chicken
Ingredients
- 4 ounces unsalted butter, softened
- 1 large onion, coarsely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 3 1⁄2 lbs whole chickens
- 6 medium potatoes, scrubbed & quartered
Directions
- In a skillet, melt 1 T butter over medium heat.
- 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.
- In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
- Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
- Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
- Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
- 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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