Ingredients
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12
-
4
-
1
-
1
-
1/2
-
1 1/2
-
1 1/2
-
3 1/2
-
-
-
-
-
-
-
Directions
Roast Chicken Stuffed with Herbed Potatoes, The herbed potatoes keep the chicken very moist and lend it their flavor. Nice recipe, Not too complicated and too too delicious. And great to make ahead! Thanks! I didn’t bother basting, and mine came out just fine, 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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Steps
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1
Done
|
Process the Parsley, Garlic, Rosemary, Thyme and Sage Until Minced. |
|
2
Done
|
Reserve 2 Tbsp. |
|
3
Done
|
Put 1 Cup of Chicken Stock in a Sauce Pan Add the Herb Mixture Reserve the 2 Tbsp and Bring to a Simmer. |
|
4
Done
|
Stir in the Potatoes, Heat to Boil, Covered, Cook Until They Are Tender but Still Firm About 15 Min. |
|
5
Done
|
Let Them Rest to Cool, Drain If There Is Any Stock Left, and Reserve It. |
|
6
Done
|
Spoon Half the Potatoes Into the Chicken Sew the Cavity Shut. |
|
7
Done
|
Rub the Reserved Herb Mixture All Over the Chicken. |
|
8
Done
|
Arrange Remaining Potatoes Around the Chicken in the Baking Dish. |
|
9
Done
|
Spoon Some of the Remaining Broth Over the Chicken. |
|
10
Done
|
Roast in a 375f Oven For 1 Hour or Until the Juices Run Clear-Internal Temp 180f Degrees. |
