Roast Chicken Stuffed with Herbed Potatoes
10
People talking
The herbed potatoes keep the chicken very moist and lend it their flavor. Nice recipe
- Ready In:
- 1hr 25mins
- Serves:
- Units:
Nutrition Information
10
People talking
ingredients
- 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
- 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.
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Not too complicated and too too delicious. And great to make ahead! Thanks! (I didn't bother basting, and mine came out just fine)
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Pretty tasty! Loved the potatoes. I stuffed the chicken with onions instead of the potatoes, for more flavor and just put the potatoes around the chicken. I'll make it again. I think there are a lot of different options that can be done with this recipe. It's very versatile.
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Pretty tasty! Loved the potatoes. I stuffed the chicken with onions instead of the potatoes, for more flavor and just put the potatoes around the chicken. I'll make it again. I think there are a lot of different options that can be done with this recipe. It's very versatile.
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Herbs added great flavor to the potatoes and the chicken. The chicken was brown and meat was very tender and juicy. Great simple recipe with ingredients I always have. Needed longer cooking time to accomodate for the stuffing
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Outstanding potatoes, average chicken. I used two cups of broth, but there still wasn't any left to drain for basting, so I used a bit of butter, then when the chicken had made its juices I used those. I did add a sprinkling of paprika over the chicken, for color. It made a beautiful presentation, and the potatoes did keep their shape.
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