Roast Chicken Stuffed with Herbed Potatoes

  • Prep Time: 25 mins
  • Total Time: 1 hrs 25 mins
  • Servings: 4

    • About This Recipe

    “The herbed potatoes keep the chicken very moist and lend it their flavor. Nice recipe”

    Ingredients

  • 12sprigsparsley, large stems removed
  • 4clovesgarlic, peeled
  • 1teaspoondried rosemary
  • 1teaspoondried thyme
  • 1/2 teaspoondried sage
  • 1 1/2 cupsunsalted chicken stock
  • 1 1/2 lbspotatoes, pared & diced
  • 3 1/2 lbsroasting 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.

    • Reviews

  • “Wow, this was just great!The whole family loved it and that almost never happens!The herbs gave the potatoes, chicken and the gravy I made from the drippings an incredible flavor.The only thing I wasn’t overly thrilled about was the look of the potatoes that were stuffed in the chicken.They tasted great, but they didn’t look as good as the ones roasted around.I may make all of them outside next time, but other than that, I am so glad I tried this recipe.A little extra effort makes a plain old chicken into an elegant meal!I tried to get a picture but all they left was a lonely old leg :)Thanks!”

  • “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.”

  • “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”

  • “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.”

  • “This was very good for dinner! My favorite part was the potatoes!”

  • “Excellent Chicken!!! The potatoes were so good! I added some onion to the inside and threw the rest in the pan with the extra potatoes. I also doused the pan with some vermouth before cooking (habit I guess). Unlike one of the other reviews, our potatoes kept their shape in the bird and were pleasantly colored by the chicken. Easy peasy! Thanks Bergy!”

  • “This was simple to make and tasted amazing! My boyfriend had two helpings, and even drank the drippings right off of his plate. I roasted the chicken at 400 instead of 375 for an hour and a half (until temp reached 180), and basted the chicken and potatoes every15 minutes. I added a half cup of butter to the basting juice and also rubbed butter under the skin, which made the skin nice and crunchy. The meat was juicy and the dish was delicious. This recipe has definitely become one of our household’s favorites.”

  • “This was the JUICIEST chicken I have ever made! I used red potatoes (skins on) and cut them into small chunks and put them around the chicken in the baking dish. They were very moist but not mushy. The secret to the chicken must be the reserved basting sauce. Oh man! When I started to run low toward the end of baking I threw in about 1 tbsp. butter to stretch it. I pulled the chicken out when my oven thermometer hit 180F but after sitting on the counter 15 min. the temp. shot up to 198F. I figured it would be dry as a bone. NOPE! It was awesome. Thanks so much for another winning recipe for my cookbook.”

  • “This was wonderful!!!The meat was so moist and flavorful!!We loved this.I agree the potatoes that were stuffed in the cavity were pretty mooshy but very flavorful.I doubled the potatoes and spices and sprinkled the chicken inside in out with garlic salt then followed with the seasonings.My 18 year old daughter wants me to make sure this recipe goes into her cookbook!!!Thanks Bergy for a fabulous recipe!!!!!”

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