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Onion Stuffed Roast Chicken With Potatoes

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Ingredients

Adjust Servings:
4 ounces unsalted butter, softened
1 large onion, coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
3 1/2 lbs whole chickens
6 medium potatoes, scrubbed & quartered

Nutritional information

4077.6
Calories
2303 g
Calories From Fat
255.9 g
Total Fat
105.1 g
Saturated Fat
992.4 mg
Cholesterol
3118.4 mg
Sodium
238.7 g
Carbs
31.3 g
Dietary Fiber
16.4 g
Sugars
204.4 g
Protein
2576g
Serving Size

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Onion Stuffed Roast Chicken With Potatoes

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    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!

    • 135 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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!, 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!, yummy and easy I roasted mine with some carrots along with the potatoes Terrific recipe Thanks


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    Steps

    1
    Done

    In a Skillet, Melt 1 T Butter Over Medium Heat.

    2
    Done

    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.

    3
    Done

    in Small Bowl Combine Remaining 7 Tablespoons of Butter, 1/4 Teaspoon Salt, a Pinch of Pepper, and Remaining Thyme.

    4
    Done

    Using Your Fingers, Gently Loosen the Breast, Thigh and Leg Skin of the Chicken: Place in Baking Dish.

    5
    Done

    Rub 4 Tablespoons Thyme Butter Under the Skin and Stuff the Cavity With Browned Onion.

    6
    Done

    Seal the Cavity, Rub Skin With 1 Tablespoon Thyme Butter, and Arrange Potatoes Around Chicken.

    7
    Done

    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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    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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