A delightful twist on a classic roast chicken recipe, featuring a flavorful herb stuffing and tender potatoes.
Combine the parsley, rosemary, thyme, sage, and garlic in a food processor and pulse until finely minced.
Using fresh herbs enhances the flavor, but dried herbs can be substituted if needed.
Reserve a small portion of the herb mixture for later use.
Set aside about two tablespoons of the mixture for rubbing on the chicken.
In a saucepan, combine the chicken stock with the remaining herb mixture and bring to a simmer.
Simmering the herbs in the stock infuses it with flavor, which will enhance the potatoes.
Add the potatoes to the saucepan and cook until tender but firm, about 15 minutes.
Cutting the potatoes into uniform sizes ensures even cooking.
Drain the potatoes, reserving the stock, and let them cool slightly.
Reserve the stock for basting the chicken during roasting.
Stuff half of the potatoes into the cavity of the chicken and secure with kitchen twine.
Ensure the cavity is not overstuffed to allow even cooking.
Rub the reserved herb mixture all over the chicken.
Pat the chicken dry before applying the herb mixture for a crispy skin.
Place the chicken in a roasting pan and arrange the remaining potatoes around it.
Use a roasting rack if available to elevate the chicken for even cooking.
Spoon some of the reserved stock over the chicken and potatoes.
Basting with stock keeps the chicken moist and flavorful.
Roast in a preheated oven at 375°F (190°C) for about 1 hour, basting every 15 minutes, until the chicken reaches an internal temperature of 180°F (82°C).
Use a meat thermometer to ensure the chicken is fully cooked.
Let the chicken rest for 10 minutes before carving and serving.
Resting allows the juices to redistribute, making the chicken juicier.
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