Zutaten für Roast Chicken Stuffed With Herbed Potatoes
- 1/4 cup fresh parsley
- 2 cloves garlic
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 1 cup chicken stock
- 2 lbs small red potatoes
- 1 (4-5 lb) whole roasting chicken
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Zubereitung von Roast Chicken Stuffed With Herbed Potatoes
- Preheat oven to 375°F (190°C).
- Finely mince 1/4 cup of fresh parsley, 2 cloves garlic, 2 tablespoons fresh rosemary, 1 tablespoon fresh thyme, and 1 tablespoon fresh sage. Process in a food processor until finely minced.
- Reserve 2 tablespoons of the herb mixture for later.
- In a saucepan, combine 1 cup of chicken stock and the remaining herb mixture. Bring to a simmer over medium heat.
- Add 2 pounds of small red potatoes, quartered. Cover and cook until tender but firm, about 15-20 minutes.
- Remove from heat and let the potatoes cool slightly. Drain any excess stock, reserving the liquid.
- Spoon half of the potatoes into the cavity of a 4-5 pound whole chicken. Carefully sew or truss the cavity closed.
- Rub the reserved 2 tablespoons of herb mixture all over the chicken skin.
- Arrange the remaining potatoes around the chicken in a roasting pan.
- Pour some of the reserved chicken stock over the chicken and potatoes.
- Roast for 1 hour, or until the internal temperature of the chicken reaches 180°F (82°C) and the juices run clear. Baste the chicken with pan juices every 15 minutes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
6g
Fat
59g
Carbs
10g
