Chicken with Potato Stuffing

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 6

    medium red potatoes, cut into 1-inch cubes

  • 1

    pound Italian sausage

  • 1

    cup finely chopped onion

  • 1

    tablespoon butter

  • 4

    teaspoons dried parsley flakes, divided

  • 1

    teaspoon salt

  • 3/4

    teaspoon dried rosemary, crushed

  • 2-3/4

    teaspoons dried thyme, divided

  • 1/2

    teaspoon pepper

  • 1

    roasting chicken (7 to 7-1/2 pounds)

  • 1

    tablespoon canola oil

  • 1

    cup water

Directions

Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. In a large skillet over medium heat, cook potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper. Stuff the chicken. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate. Place chicken in a roasting pan; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 1-1/2 hours. Place baking dish of stuffing in oven. Bake chicken and stuffing for 45 minutes or until a meat thermometer reads 180°. Thicken pan drippings for gravy if desired.

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