Roast Chicken with Potato Stuffing

Main Dish

At a Glance

  • Prep Method: Roasted
  • Yield: 6 servings
  • Prep Time:
  • Ready Time:
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With succulent chicken and mouth-watering tender potatoes this meal is certain to be a hit every time!


  • 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


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

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