Onion Stuffed Roast Chicken With Potatoes

Recipe by A Messy Cook
READY IN: 1hr 55mins
YIELD: 1 chicken
UNITS: US

INGREDIENTS

Nutrition
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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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