Best 4 Roast Chicken With Mashed Potato Stuffing And Root Vegetables Recipes

ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES

Steps:

• Make mashed-potato stuffing:
• Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
• Preheat oven to 450°F.
• Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
• Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
• Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.

CHICKEN WITH POTATO STUFFING

Steps:

• 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 and stir 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 with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.

HERB-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE

Steps:

• Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
• Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.