Roasted Stuffed Chicken and Vegetables

Kitchen 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.


Potato Stuffing:
2 pounds baking potatoes, peeled, cooked, and mashed
1 teaspoon minced garlic
1/4 cup skim milk
Salt and pepper to taste
2 tablespoons chopped parsley
1/3 cup chopped green onions
1 whole roasting chicken (5 1/2 to 6 pounds)
Salt and pepper to taste
1 1/2 teaspoons garlic powder
1 teaspoon dried thyme
Potato Stuffing (recipe follows)
1 pound medium carrots, peeled and cut into 1-inch lengths
1 onion, thinly sliced
1 (16-ounce) package frozen Brussel sprouts, thawed and drained


  1. In a large bowl, mix potatoes, garlic, milk, salt and pepper, parsley, and green onions.
  2. Preheat oven to 350F.
  3. 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.



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