Chicken with Potato Stuffing

By Bean4bella

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

Details

Servings 8

Preparation

Step 1

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.