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🍽️ Stuffed Chicken with Rosemary Potatoes

447 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,75 kg)
• 0.5 onion
• 1 small zucchini
• 2 garlic cloves
• 3 dried marinated tomatoes
• 1 sprig of rosemary
• 1 sprig of thyme
• olive oil
• salt
• pepper (from the mill)
• 500 g potatoes (mostly waxy)
• 1 lemon (unwaxed)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the onion and zucchini and cut them into fine cubes.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Dice the tomatoes finely.
5. 5. Strip the leaves from the herb stems.
6. 6. Mix the chopped vegetables with half of the herbs.
7. 7. Remove the innards from the chicken if necessary.
8. 8. Rinse the chicken inside.
9. 9. Season the chicken generously with salt and pepper.
10. 10. Stuff the vegetable-herb mixture into the chicken.
11. 11. Tie the chicken legs together with kitchen twine.
12. 12. Rub the chicken outside with olive oil.
13. 13. Pepper the chicken outside.
14. 14. Place the chicken breast-side down in a large roasting pan.
15. 15. Roast the chicken in the oven for about 30 minutes.
16. 16. Peel the potatoes.
17. 17. Cut the potatoes into wedges.
18. 18. Cut the lemons into wedges as well.
19. 19. Take the chicken out of the oven.
20. 20. Salt the chicken.
21. 21. Turn the chicken so the breast side is facing up.
22. 22. Pour the roasting juices over the chicken.
23. 23. Toss the potatoes in the roasting juices.
24. 24. Place the potatoes around the chicken in the roasting pan.
25. 25. Place the roasting pan back in the oven.
26. 26. Continue roasting the dish.
27. 27. Drizzle some olive oil over everything after about 20 minutes.
28. 28. Salt and pepper the dish.
29. 29. Add the remaining herbs.
30. 30. Distribute the lemon wedges in the roasting pan.
31. 31. Cook the chicken for another 30 to 50 minutes.
32. 32. Occasionally pour the roasting juices over the potatoes.
33. 33. Turn the potatoes occasionally.
34. 34. Pierce with the tip of a sharp knife between the thigh and breast.
35. 35. Check if the escaping juice is clear.
36. 36. Ensure the potatoes are cooked but not mushy.
37. 37. Remove the kitchen twine.
38. 38. Serve the chicken in the roasting pan or carve it.
39. 39. Arrange the potatoes on a platter.
40. 40. Place the carved chicken on top of the potatoes.
41. 41. Skim the fat from the roasting juices.
42. 42. Serve the roasting juices separately in a sauce boat.

Nutrition per serving

• kcal: 447
• Protein: 63 g · Fett/Fat: 10 g · Carbs: 24 g