Onion Stuffed Roast Chicken With Potatoes

"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!"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1hr 55mins
1 chicken




  • 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.

Questions & Replies

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  1. 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!
  2. Tarstar
    yummy and easy. I roasted mine with some carrots along with the potatoes. Terrific recipe. Thanks
  3. Bergy
    This is a wonderful recipe - The chicken is moist and flavorful. The potatoes are golden and Mmmm so good Thanks for posting this do again recipe Messy Cook
  4. AzureLynn
    This is a very moist easy recipe. My family loved it, well, what was left of it after I had my share. I had some birds that needed prepared, and this recipe came first. My 11 yr old, who's picky, said I had to make it more often. Very good recipe! Thankyou!
  5. Toby Jermain
    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.


My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ! I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.
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