Onion Stuffed Roast Chicken With Potatoes |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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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! Ingredients:
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 |
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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