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.
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