Stuffed roast chicken with red potato mash and maple glazed carrots

By Andrew Pike
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Impress your guests with this stuffed chicken recipe! 



Red Potato Mash

  • 6 large red skin potatoes
  • 2 whole heads of garlic
  • Olive oil
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 teaspoons seasoning salt
  • 1 teaspoon black pepper
  • 1 cup 18% cream
  • 1/2 cup butter

Maple Glazed Carrots

  • 4-6 carrots
  • Olive oil
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Drizzle of maple syrup, plus more for serving
  • Sprinkle of thyme

Stuffed Roast Chicken

  • 1 whole roasting chicken, approximately 4-5 lbs
  • 1 loaf of bread, cubed
  • 1 green apple, peeled and diced
  • 1 large red onion, minced
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon dried Newfoundland savoury
  • 1/2 cup + 2 tablespoons butter, melted
  • 3-4 sprigs thyme
  • 1-2 sprigs rosemary
  • Poultry seasoning, for sprinkling


Red Potato Mash 

  1. Preheat the oven to 350° F. 
  2. Cut the tops off the whole cloves of garlic, drizzle with olive oil, and add spices and chopped herbs. 
  3. Place in tin foil envelopes and roast in the oven for 75-90 minutes, or until they start to caramelize on the top. 
  4. Remove from the oven and once cooled, squeeze the roasted garlic cloves out. Set aside. 
  5. Fill a large pot with cold water and set it aside on the stove. 
  6. Scrub the potatoes, do not peel them. Cut them into large chunks and place in a pot. 
  7. Boil until tender with a fork (roughly 30 minutes), and then drain & return to pot, mash until smooth. 
  8. Gently heat the cream and butter in a small saucepan until the butter dissolves. 
  9. Add melted cream, butter and roasted garlic to the mashed potatoes. Mix thoroughly. 
  10. Season to taste with seasoning salt, and black pepper and set aside for serving. 

Maple Glazed Carrots

  1. Keep the oven hot at 350° F. 
  2. Cut carrots in half lengthways, and then into quarter-inch wedges. 
  3. Line a baking sheet or shallow pan with tinfoil. 
  4. Drizzle carrots in olive oil to coat lightly. 
  5. Add seasoning salt, black pepper, and garlic powder to coat lightly to taste. 
  6. Drizzle maple syrup and toss lightly. 
  7. Sprinkle with fresh thyme and bake in the oven for 35 to 45 minutes, or until slightly brown and caramelized, turning occasionally. 
  8. Remove from oven and set aside for serving. 

Stuffed Roast Chicken 

  1. Wash chicken in cold water thoroughly, and dry inside and out. Set aside. 
  2. Cut bread or rolls into small cubes and place them in a roasting pan. 
  3. Peel and dice the green apple, and the red onion, and finely mince the fresh herbs after removing the leaves from the stems. 
  4. Add diced green apple, red onion, and herbs and spread evenly over the bread cubes. 
  5. Sprinkle the seasoning salt, poultry seasoning, black pepper, garlic powder and dried savoury evenly over the top. 
  6. Add melted butter and mix until the mixture starts to stick together. 
  7. Stuff into the cavity of the chicken, with any leftovers being wrapped in tin foil to cook separately. 
  8. Place chicken on top of fresh sprigs of rosemary and thyme in a roasting pan, and coat lightly in melted butter and sprinkle with poultry seasoning. 
  9. Cook for roughly 20 to 25 minutes per pound, or until the internal temperature reaches 160° F. 

To Serve 

  1. Drizzle carrots lightly one final time with maple syrup prior to serving. 
  2. Empty stuffing from the chicken cavity and cut it into pieces.
  3. To serve, divide chicken, mash and carrots among plates. Enjoy! 




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