Roasted Chicken With Vegetable Stuffing Recipes

STUFFED ROASTED CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 400. Place a large frying pan over over heat. Add 1 tablespoon of oil. Add carrots, celery, onions, garlic and salt and pepper. Can do this in batches if needed. Allow vegetables to brown and caramelize then place in large Dutch oven. Sprinkle inside and out of chicken with salt and pepper and paprika. Then place the chicken on the hot frying pan and brown both sides. Place chicken in Dutch oven over the vegetables and if desired stuff the inside with bread stuffing of choice. Pour wine and broth over top and cover and place in oven. Cook for about 40 minutes, then uncover and cook for another 15 minutes or so to allow skin to brown and crisp. Chicken is done when a thermometer reads 165F. If you stuffed the chicken, it is ideal for the stuffing to reach a temp of 170, it is best to remove it from the cavity and let it cook a little longer on its own. I personally like it crispy so this works for me.

ROASTED CHICKEN WITH VEGETABLE STUFFING

Steps:

• Preheat oven to 350 deg F. Get a 9x13 baking pan.
• Dice carrot, garlic, and apple together. These can be small-medium pieces. Rip the rosemary off the sprig in the opposite direction of the leaves. Chop the chives and rosemary. Put everything in bowl.
• Dice sweet potato into small-medium chunks. Leave on cutting board.
• Take chicken out of package. Rinse the inside with water. Drain well. Pat dry inside and out.
• Place chicken in pan. Rub olive oil inside and out. Salt inside and out. Add pepper to the outside. Stuff the bird with step #2 ingredients. Some of it won't fit. Empty the contents into the baking pan wherever. Add the potatoes separately around the chicken. Pour the rest of the olive oil (or more if you already used it) on the vegetables. Add more salt and pepper.
• Let it roast for approx. 2 hours or until the juices run clear between the breast and leg. If you have a thermometer it should read 165 degrees F. Add an extra 30 minutes if it's not done by 2 hours.

THYME-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
• In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
• While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
• Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
• Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
• Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
• Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.

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.

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.