Roast Chicken Stuffed with Herbed Potatoes
Elevate your Sunday dinner with this irresistible Roast Chicken Stuffed with Herbed Potatoes—an elegant yet comforting dish that’s bursting with flavor. Featuring a succulent whole chicken stuffed with tender baby potatoes seasoned with fresh rosemary, thyme, garlic, and olive oil, this recipe delivers a perfect blend of crispy, golden skin and moist, aromatic meat. The chicken is basted with a luscious butter-lemon-garlic mixture and roasted alongside juicy lemon slices and savory chicken broth to create a flavorful base. Ideal for a family gathering or special occasion, this one-pan meal will fill your home with heavenly aromas and satisfy every palate. Serve with the herbed potatoes and a drizzle of pan juices to complete this hearty, satisfying feast!
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- 3 tbsp butter
- 4 minced garlic cloves
- 2 tbsp, chopped fresh rosemary
- 2 tbsp, chopped fresh thyme
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 sliced lemon
- 1 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Rinse the whole chicken inside and out, then pat it dry with paper towels. Remove any excess fat or leftover feathers.
In a large mixing bowl, combine the baby potatoes, 2 tablespoons of olive oil, 1 tablespoon of minced garlic, 1 tablespoon of chopped rosemary, 1 tablespoon of chopped thyme, and a pinch each of salt and black pepper. Toss to coat the potatoes evenly in the mix.
Season the inside of the chicken cavity with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the remaining chopped rosemary and thyme. Stuff the seasoned potatoes inside the cavity of the chicken.
Tie the chicken legs together with kitchen twine to secure the stuffing inside.
In a small bowl, mix the remaining olive oil, melted butter, the remaining minced garlic, paprika, and the juice from half the lemon. Rub this mixture generously over the skin of the chicken, ensuring it is well coated on all sides.
Place the stuffed chicken breast-side up in a roasting pan. Arrange the lemon slices around the chicken and pour the chicken broth into the pan.
Roast the chicken in the preheated oven for about 80-90 minutes, or until the internal temperature of the thickest part of the chicken thigh reaches 165°F (74°C). Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.
If the chicken skin begins to brown too quickly, tent it loosely with aluminum foil.
Once cooked, remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. Carefully remove the herbed potatoes from the cavity and serve alongside the chicken.
Drizzle pan juices over the chicken and potatoes for extra flavor before serving. Enjoy!
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 5650 mg | 246% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 5.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3524 mg | 75% | |
*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.
