Onion Stuffed Roast Chicken with Potatoes
Elevate your Sunday dinner with this show-stopping Onion Stuffed Roast Chicken with Potatoes. This recipe combines a perfectly seasoned, golden-brown whole chicken stuffed with caramelized onions, fresh herbs, and garlic for maximum flavor. Surrounding the bird, tender russet potatoes are roasted to crispy perfection, infused with paprika and thyme for a fragrant, savory side. A squeeze of lemon and a buttery herb rub ensure every bite is juicy and aromatic. With straightforward preparation and a hearty, satisfying result, this roast chicken is ideal for family meals, gatherings, or any occasion that calls for a comforting and elegant dish.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 medium Yellow onions
- 4 large Garlic cloves
- 4 medium Russet potatoes
- 5 tablespoons Olive oil
- 3 tablespoons Butter
- 6 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 medium Lemon
Instructions
Preheat your oven to 425°F (220°C).
Peel and thinly slice 2 onions. Reserve the third onion for stuffing whole into the chicken. Mince 2 garlic cloves and set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a pan over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes until they are caramelized and golden brown. Add the minced garlic, cook for another minute, then remove from heat and set aside.
Peel and cut the potatoes into quarters. Place them in a large mixing bowl and toss with 3 tablespoons of olive oil, 1 teaspoon of paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 3 sprigs of fresh thyme.
Rinse the chicken inside and out under cold running water, then pat dry with paper towels. Season the cavity with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Stuff the cavity with the caramelized onions, the whole onion (peeled), 2 whole garlic cloves, and a few sprigs of thyme and rosemary.
Rub the outside of the chicken with 1 tablespoon of olive oil, 2 tablespoons of softened butter, 1 teaspoon of paprika, and a pinch of salt and pepper. Squeeze the juice of half a lemon over the chicken, then tuck the lemon half into the cavity.
Place the chicken breast-side up in a roasting pan. Arrange the seasoned potatoes around the chicken in an even layer.
Roast in the oven for 45 minutes, then reduce the heat to 375°F (190°C). Baste the chicken with juices from the pan, gently stir the potatoes, and continue roasting for an additional 30-45 minutes, or until the internal temperature of the chicken (measured at the thickest part of the thigh) reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with the roasted potatoes and enjoy!
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 5173 mg | 225% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 24.4 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5004 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
