At a Glance
- Prep Method: Roasted
- Yield: 6 servings
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
With succulent chicken and mouth-watering tender potatoes this meal is certain to be a hit every time!
Ingredients
- 1 pound (3 medium) potatoes, cut into 1/2 inch cubes
- 1 cup chopped apple
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- 3 tablespoons butter or margarine, divided
- 3 cups packaged unseasoned bread cubes
- Salt
- Pepper
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crushed
- 1 roasting chicken (3 1/2 to 4 pounds), rinsed and drained
Preparation
Heat oven to 375°F. Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 to 9 minutes or until just tender; set aside.
Meanwhile, in 3-quart saucepan, heat 2 tablespoons of the butter over medium-low heat until hot. Add apple, onion and celery; cook and stir 5 minutes. Season with 1 teaspoon salt, 1/2 teaspoon pepper and rosemary.
Season inside and outside surfaces of chicken with additional salt and pepper; spoon potato mixture into cavity of chicken. Do not pack. Place remaining stuffing in small casserole dish; sprinkle with 2 tablespoons water and cover with aluminum foil.
Close chicken cavity and tie legs together; place on rack in 13 x 9-inch baking pan. Melt the remaining tablespoon butter; brush half the butter on chicken. Roast about 1 1/2 hours or until juices run clear and thermometer inserted into thigh registers about 185°F, basting occasionally with remaining butter and/or pan drippings.
Place stuffing casserole in oven during last half-hour of roasting. Remove chicken to platter; let stand 10 minutes before carving. Serve with additional stuffing from casserole.
Calories: 759 Fat: 39g Cholesterol: 216mg Sodium: 883mg Carbohydrates: 39g Fiber: 2g Protein: 67g
