Roast Chicken Stuffed with Herbed Potatoes

• sprigs parsley, large stems removed↗12
• cloves garlic, peeled↗4
• teaspoon dried rosemary↗1
• teaspoon dried thyme↗1
• teaspoon dried sage↗1⁄2
• cups unsalted chicken stock↗1 1⁄2
• lbs potatoes, pared & diced↗1 1⁄2
• lbs roasting chickens, skin on but as much fat as possible removed3 1⁄2

Step-by-step instructions

1. 1

   Process the parsley, garlic, rosemary,thyme and sage until minced.

2. 2

   Reserve 2 tbsp.

3. 3

   Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.

4. 4

   Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.

5. 5

   let them rest to cool, drain if there is any stock left, and reserve it.

6. 6

   Spoon half the potatoes into the chicken sew the cavity shut.

7. 7

   Rub the reserved herb mixture all over the chicken.

8. 8

   Arrange remaining potatoes around the chicken in the baking dish.

9. 9

   Spoon some of the remaining broth over the chicken.

10. 10

    Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.

11. 11

    Baste the chicken every 15 minutes with the stock.