You are here: Home » Recipes » Roasted Stuffed Chicken and Vegetables Roasted Stuffed Chicken and Vegetables Recipe by Relish ContributorKitchen Tested Yield 6 servings When this dish comes out of the oven, get the camera ready! Nothing better than roasted chicken and vegetables. The mashed potates are a great alternative for stuffing the chicken. PrintEmail Ingredients Potato Stuffing:2 pounds baking potatoes, peeled, cooked, and mashed1 teaspoon minced garlic1/4 cup skim milk Salt and pepper to taste2 tablespoons chopped parsley1/3 cup chopped green onionsChicken:1 whole roasting chicken (5 1/2 to 6 pounds) Salt and pepper to taste1 1/2 teaspoons garlic powder1 teaspoon dried thyme Potato Stuffing (recipe follows)1 pound medium carrots, peeled and cut into 1-inch lengths1 onion, thinly sliced1 (16-ounce) package frozen Brussel sprouts, thawed and drained Instructions In a large bowl, mix potatoes, garlic, milk, salt and pepper, parsley, and green onions. Preheat oven to 350F. To prepare the chicken: Sprinkle chicken with salt and pepper, garlic powder, and thyme. Place chicken, breast side up, in a medium roasting pan. Stuff with the Potato Stuffing. Roast, uncovered, 1 hour. Skim excess fat from drippings, then scatter carrots and onions around chicken. Roast, uncovered, 15 minutes more and add Brussel sprouts. Continue roasting chicken, uncovered, 40 minutes or more, or until chicken is done and vegetables are tender. Remove the skin before serving.