Onion Stuffed Roast Chicken With Potatoes

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Roast chicken is great, because not only do you have one meal right there, you get to use the leftover meat for sandwiches, taco salad, soup, stir-fry, casseroles, etc...not to mention homemade chicken stock! This is a moist and simple way to prepare a roast chicken. It's even better when you add some garlic to the thyme butter!!

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Steps

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In a skillet , melt 1 t butter over medium heat.

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Add onion , 1 / 4 teaspoon salt and a pinch each of pepper and thyme.

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Saute until onion is light brown , then remove from the skillet and let cool to room temperature.

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In small bowl combine remaining 7 tablespoons of butter , 1 / 4 teaspoon salt , a pinch of pepper , and remaining thyme.

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Using your fingers , gently loosen the breast , thigh and leg skin of the chicken: place in baking dish.

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Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.

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Seal the cavity , rub skin with 1 tablespoon thyme butter , and arrange potatoes around chicken.

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Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

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Ingredients

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unsalted butter, onion, salt, fresh ground pepper, fresh thyme leaves, whole chickens, potatoes