Roast Chicken With Mashed-Potato Stuffing And Root Vegetables
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Bay Leaf1 cup
Milk2 tbsps
Unsalted Butter (softened)1 tbsp
Thyme Leaves (fresh)1 tbsp
Vegetable OilDirections:
1
Make mashed-potato stuffing: Peel potatoes and cut into 1/2-inch pieces
2
In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes
3
Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds
4
Remove pan from heat and discard bay leaf
5
Add milk, butter, and thyme
6
Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste
7
Peel potatoes and cut into 1/2-inch pieces
8
In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes
9
Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds
10
Remove pan from heat and discard bay leaf
11
Add milk, butter, and thyme
12
Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste
13
Preheat oven to 450°F
14
Rinse chicken inside and out and pat dry completely
15
Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish
16
Truss chicken and rub all over with butter
17
Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan
18
In a small bowl toss shallots and garlic with oil and add to roasting pan
19
Roast chicken in lower third of oven for 30 minutes
20
Turn chicken breast side up and baste with pan juices
21
Arrange vegetables and thyme sprigs in pan and season with salt and pepper
22
Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F
23
During last 30 minutes of roasting bake reserved stuffing, covered with foil
24
Let chicken stand 10 minutes before carving
25
Discard thyme sprigs
26
Serve chicken, stuffing, and vegetables sprinkled with parsley
27
Preheat oven to 450°F
28
Rinse chicken inside and out and pat dry completely
29
Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish
30
Truss chicken and rub all over with butter
31
Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan
32
In a small bowl toss shallots and garlic with oil and add to roasting pan
33
Roast chicken in lower third of oven for 30 minutes
34
Turn chicken breast side up and baste with pan juices
35
Arrange vegetables and thyme sprigs in pan and season with salt and pepper
36
Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F
37
During last 30 minutes of roasting bake reserved stuffing, covered with foil
38
Let chicken stand 10 minutes before carving
39
Discard thyme sprigs
40
Serve chicken, stuffing, and vegetables sprinkled with parsley