Onion Stuffed Roast Chicken With Potatoes

1. 1

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

2. 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. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.