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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!”
READY IN:
1hr 55mins
YIELD:
1 chicken
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, melt 1 T butter over medium heat.
  2. Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
  3. In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
  4. Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
  5. Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
  6. Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
  7. 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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