Onion Stuffed Roast Chicken With Potatoes Food

ONION STUFFED ROAST CHICKEN WITH POTATOES

Steps:

• In a skillet, melt 1 T butter over medium heat.
• 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.
• In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
• Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
• Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
• Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
• Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

MARINATED PORTOBELLO STUFFED WHOLE CHICKEN WITH ROASTED SWEET POTATOES AND RED ONION

Steps:

• Preheat the oven to 375 degrees F.
• Start at the cavity end of the chicken and work your finger underneath the skin. Using 2 fingers, gently separate the skin from the entire breast and then work your way to the thighs and legs.
• Take the portobello mushroom slices and lay them flat underneath the skin over the breast and thighs. Do this until all the slices of mushrooms are underneath the skin. Season the chicken with salt, pepper, and smoked paprika. Place the chicken in a roasting pan.
• Place the sweet potatoes and red onion in a bowl. Coat lightly with olive oil, salt, and pepper, and toss. Place the potatoes and onions around the chicken and cook for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, reads 165 degrees F. When the chicken is done, remove it from the oven and let it rest for at least 10 minutes.
• Slice and enjoy!
• Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
• Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds, and then place them in a large bowl.
• In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
• Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
• Let the mushrooms stand at room temperature for at least 45 minutes.

ROASTED CHICKEN DINNER WITH POTATOES AND ARTICHOKES ON A BED OF CRISPY KALE

Steps:

• Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
• In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
• Position the rack on the center of the oven and preheat the oven to 350 degrees F.
• Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.
• Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
• Divide the kale among plates and top with the chicken and vegetables.

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.

ROAST CHICKEN WITH APPLE, ONIONS, AND POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in the middle of a large roasting pan. Rub chicken with melted butter and sprinkle with dried rosemary. Season with salt and pepper.
• Arrange carrots, green onions, and sweet onions in the pan around chicken. Add garlic cloves, apples, potatoes, and fresh rosemary sprigs, stuffing some of the apple-vegetable-garlic mixture inside the cavity, if desired.
• Mix together apple juice, minced garlic, water, and vinegar in a small bowl; pour over chicken.
• Bake in the preheated oven, basting every 30 minutes, until chicken is no longer pink at the bone and the juices run clear, 1 hour 20 minutes to 1 hour 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing.

ROAST CHICKEN STUFFED WITH HERBED POTATOES

Steps:

• Process the parsley, garlic, rosemary,thyme and sage until minced.
• Reserve 2 tbsp.
• Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
• Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
• let them rest to cool, drain if there is any stock left, and reserve it.
• Spoon half the potatoes into the chicken sew the cavity shut.
• Rub the reserved herb mixture all over the chicken.
• Arrange remaining potatoes around the chicken in the baking dish.
• Spoon some of the remaining broth over the chicken.
• Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
• Baste the chicken every 15 minutes with the stock.

ROAST CHICKEN WITH POTATOES AND ONIONS

Steps:

• Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
• Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
• Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.

QUICK ROASTED CHICKEN WITH POTATOES, ONIONS, AND WATERCRESS

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Place chicken, breast side down, on a work surface. Starting at thigh end, with kitchen shears, cut along one side of backbone, then the other side. (Discard backbone or freeze it for stock.) Open chicken like a book and flip it over. Press firmly on breastbone (as shown) to flatten. Rub chicken all over with 2 teaspoons oil and season with salt and pepper.
• Line bottom of a broiler pan with foil. Drizzle foil with 2 teaspoons oil and arrange potatoes in a single layer, turning to coat. Top with onions and season with salt and pepper. Cover vegetables with slotted top of broiler pan and place chicken, breast side up, on top. Roast until chicken is cooked through (a thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 35 minutes. Let chicken rest 5 minutes before serving.
• Toss watercress with 2 teaspoons oil and orange juice and season with salt and pepper. Divide potatoes and onions among 4 plates, top with watercress, and serve alongside chicken.

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
• Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
• Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
• Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
• Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
• Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

ROAST CHICKEN WITH STUFFED ONIONS

Steps:

• Heat oven to 350°F.
• Cut 1/2-inch-thick slice from top of each onion; discard top. Trim bottoms so onions stand upright. Scoop out centers of onions, leaving 1/2-inch-thick shells. Stand onion shells in pie plate. Add 1/2 cup water; cover.
• Place removed onion centers in blender container. Add dressing and mustard; blend until smooth. Place chicken in 13x9-inch baking dish; brush with dressing mixture.
• Bake chicken 45 min.; baste with dressing mixture. Return to oven with onion shells. Bake 20 min. Meanwhile, combine cream cheese, spinach, nuts and cracker crumbs.
• Spoon spinach mixture into onion shells. Bake 25 min. or until chicken is done (165ºF) and onions are tender. Serve chicken with onions.