Onion Stuffed Roast Chicken With Potatoes
photo by Bergy
- Ready In:
- 1hr 55mins
- 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
- 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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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!
We tried this last night for dinner, and it was very good. Not being one who can leave well enough alone, I brined the chicken first and added some pressed garlic and fresh dill to the herb-butter and added some large fresh mushrooms and baby carrots to the bottom of the pan and basted both the chicken and the veggies with the pan juices every 15-20 minutes while roasting.
RECIPE SUBMITTED BY
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