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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 chicken 2576g Recipe makes 1 chicken) |
||
| Calories 4080 | ||
| Calories from Fat 2302 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 255.9g | 393% | |
| Saturated Fat 105.1g | 525% | |
| Monounsaturated Fat 92.0g | ||
| Polyunsaturated Fat 39.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 992mg | 330% | |
| Sodium 3117mg | 129% | |
| Potassium 7661mg | 218% | |
| Total Carbohydrate 239.8g | 79% | |
| Dietary Fiber 30.8g | 123% | |
| Sugars 16.5g | ||
| Protein 204.2g | 408% | |
Onion Stuffed Roast Chicken With Potatoes
By: A Messy Cook
Jan 21, 2005
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!
1 chicken
Ingredients
- 4 ounces unsalted butter, softened
- 1 large onion, coarsely chopped
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon fresh thyme leave or 1 teaspoon dried thyme
- 3 1/2 lbs whole chickens
- 6 medium potatoes, scrubbed & quartered
Directions
1
In a skillet, melt 1 T butter over medium heat.2
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
In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.4
Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.5
Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.6
Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.7
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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Featured Reviews for This Recipe
From: Tarstar
On Mar 26, 2008
yummy and easy. I roasted mine with some carrots along with the potatoes. Terrific recipe. Thanks
From: Bergy
On Oct 2, 2006
This is a wonderful recipe - The chicken is moist and flavorful. The potatoes are golden and Mmmm so good Thanks for posting this do again recipe Messy Cook
From: Toby Jermain
On Jan 31, 2005
We tried this last night for dinner, and it was very good. Not being one who can leave well enough alone, I brined the chicken first and added some pressed garlic and fresh dill to the herb-butter and added some large fresh mushrooms and baby carrots to the bottom of the pan and basted both the chicken and the veggies with the pan juices every 15-20 minutes while roasting.
From: Chef Jodi Town
On Jun 1, 2008
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!
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