Roasted Stuffed Chicken and Vegetables

  • Yield: 6 servings


Potato Stuffing:
2pounds baking potatoes, peeled, cooked, and mashed
1teaspoon minced garlic
1/4cup skim milk
Salt and pepper to taste
2tablespoons chopped parsley
1/3cup chopped green onions
1whole roasting chicken (5 1/2 to 6 pounds)
Salt and pepper to taste
1 1/2teaspoons garlic powder
1teaspoon dried thyme
Potato Stuffing (recipe follows)
1pound 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.

Nutritional Info *per serving

  • Calories 447
  • Fat 11g
  • Saturated Fat 3g
  • Cholesterol 118mg
  • Sodium 170mg
  • Carbohydrate 41.8g
  • Protein 45.7g