Roast Chicken Stuffed With Herbed Potatoes

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 sprigs parsley, large stems removed
• 4 cloves garlic, peeled
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 1/2 cups unsalted chicken stock
• 1 1/2 lbs potatoes, pared & diced
• 3 1/2 lbs roasting chickens, skin on but as much fat as possible removed

Recipe

• 1 process the parsley, garlic, rosemary,thyme and sage until minced.
• 2 reserve 2 tbsp.
• 3 put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
• 4 stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
• 5 let them rest to cool, drain if there is any stock left, and reserve it.
• 6 spoon half the potatoes into the chicken sew the cavity shut.
• 7 rub the reserved herb mixture all over the chicken.
• 8 arrange remaining potatoes around the chicken in the baking dish.
• 9 spoon some of the remaining broth over the chicken.
• 10 roast in a 375f oven for 1 hour or until the juices run clear-internal temp 180f degrees.
• 11 baste the chicken every 15 minutes with the stock.