Name: Stuffed Chicken with Herb-Infused Potatoes
Total time: 180 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 whole chicken; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1 onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 1 tablespoon butter; 1 teaspoon thyme; 1 teaspoon rosemary; salt and pepper to taste; 2 kg potatoes; 1 cup chicken broth; 100g butter; 100g flour; 100ml milk

Stuffed Chicken with Herb-Infused Potatoes

A classic British meal featuring roasted chicken with stuffing, roast potatoes, and seasonal vegetables.

180 minutes6 servings

Method

Preheat oven to 200°C (400°F).
Prepare the stuffing by mixing breadcrumbs, Parmesan, onion, carrot, celery, butter, thyme, rosemary, salt, and pepper.
Stuff the chicken cavity with the mixture.
Roast the chicken for 1.5 to 2 hours, basting with chicken broth.
Prepare the Yorkshire pudding by mixing flour, milk, eggs, and salt. Pour into a preheated pan with hot fat.
Roast the potatoes in the oven with butter and herbs until crispy.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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