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Roast Chicken with Mashed-Potato Stuffing and Root Vegetables Recipe

Roast Chicken with Mashed-Potato Stuffing and Root Vegetables Recipe

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Roast Chicken with Mashed-Potato Stuffing and Root Vegetables

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Ingredients

Count

Nutrition

616

Calories

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Ingredients:

Serving

3 lb russet ( baking) potatoes (about 6 large)
1 garlic head, separated into cloves and peeled (about 14 cloves)
1 bay leaf
1/2 cup milk
3 tbsp unsalted butter, softened
1 tbsp fresh thyme leaves
a 5-lb whole chicken , giblets reserved for another use
2 tbsp unsalted butter, softened
12 shallots, peeled
2 garlic heads , outer skins discarded and heads intact
1 tbsp vegetable oil
6 thin carrots (about 1 lb), peeled and cut into 1-inch pieces
2 small turnips (about 1 lb), peeled and each cut into 8 wedges
6 thin parsnips (about 1 lb), peeled and cut into 2-inch pieces
1 small celery root (about 3/4 lb), peeled and cut into 8 wedges
8 fresh thyme sprigs
chopped fresh parsley leaves for garnish

Directions:

Make mashed-potato stuffing: Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
Preheat oven to 450°F.
Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	615.75 Kcal (2578 kJ)
Calories from fat	106.89 Kcal
		% Daily Value*
Total Fat	11.88g	18%
Cholesterol	25.85mg	9%
Sodium	349.61mg	15%
Potassium	2589.34mg	55%
Total Carbs	113.63g	38%
Sugars	32.27g	129%
Dietary Fiber	18.88g	76%
Protein	16.76g	34%
Vitamin C	58.5mg	98%
Vitamin A	0.9mg	29%
Iron	5.3mg	30%
Calcium	212.8mg	21%

Amount Per 100 g
Calories	86.56 Kcal (362 kJ)
Calories from fat	15.03 Kcal
		% Daily Value*
Total Fat	1.67g	18%
Cholesterol	3.63mg	9%
Sodium	49.14mg	15%
Potassium	363.99mg	55%
Total Carbs	15.97g	38%
Sugars	4.54g	129%
Dietary Fiber	2.65g	76%
Protein	2.36g	34%
Vitamin C	8.2mg	98%
Vitamin A	0.1mg	29%
Iron	0.7mg	30%
Calcium	29.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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