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Stuffed roast chicken with red potato mash and maple glazed carrots
Impress your guests with this stuffed chicken recipe!
SERVES
4
TO
6
Ingredients
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
Directions
Red Potato Mash
- Preheat the oven to 350° F.
- Cut the tops off the whole cloves of garlic, drizzle with olive oil, and add spices and chopped herbs.
- Place in tin foil envelopes and roast in the oven for 75-90 minutes, or until they start to caramelize on the top.
- Remove from the oven and once cooled, squeeze the roasted garlic cloves out. Set aside.
- Fill a large pot with cold water and set it aside on the stove.
- Scrub the potatoes, do not peel them. Cut them into large chunks and place in a pot.
- Boil until tender with a fork (roughly 30 minutes), and then drain & return to pot, mash until smooth.
- Gently heat the cream and butter in a small saucepan until the butter dissolves.
- Add melted cream, butter and roasted garlic to the mashed potatoes. Mix thoroughly.
- Season to taste with seasoning salt, and black pepper and set aside for serving.
Maple Glazed Carrots
- Keep the oven hot at 350° F.
- Cut carrots in half lengthways, and then into quarter-inch wedges.
- Line a baking sheet or shallow pan with tinfoil.
- Drizzle carrots in olive oil to coat lightly.
- Add seasoning salt, black pepper, and garlic powder to coat lightly to taste.
- Drizzle maple syrup and toss lightly.
- Sprinkle with fresh thyme and bake in the oven for 35 to 45 minutes, or until slightly brown and caramelized, turning occasionally.
- Remove from oven and set aside for serving.
Stuffed Roast Chicken
- Wash chicken in cold water thoroughly, and dry inside and out. Set aside.
- Cut bread or rolls into small cubes and place them in a roasting pan.
- Peel and dice the green apple, and the red onion, and finely mince the fresh herbs after removing the leaves from the stems.
- Add diced green apple, red onion, and herbs and spread evenly over the bread cubes.
- Sprinkle the seasoning salt, poultry seasoning, black pepper, garlic powder and dried savoury evenly over the top.
- Add melted butter and mix until the mixture starts to stick together.
- Stuff into the cavity of the chicken, with any leftovers being wrapped in tin foil to cook separately.
- 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.
- Cook for roughly 20 to 25 minutes per pound, or until the internal temperature reaches 160° F.
To Serve
- Drizzle carrots lightly one final time with maple syrup prior to serving.
- Empty stuffing from the chicken cavity and cut it into pieces.
- To serve, divide chicken, mash and carrots among plates. Enjoy!
