Roast Chicken Stuffed with Herbed Potatoes

Recipe by Bergy
READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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