Stuffed Chicken with Roasted Veggies
15
Minutes
Prep Time
150
Minutes
Cooking Time
165
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
Chicken
- 1 (5Lb) Chicken, whole
- ½ Stick Butter, salted, room temperature
- Garlic Powder, sprinkle
- Poultry Seasoning, sprinkle
- Salt and Pepper to Taste
Filling
- 4 Harvest Fresh Shallots, peeled, whole
- 4 Harvest Fresh Nantes Carrots, whole
- 2 Celery Sticks, halves
- 1 Sprig Thyme, fresh
- 1 Sprig Rosemary, fresh
- 1 Sprig Sage, fresh
Sides:
- 1 Package Harvest Fresh Cubed Sweet Potatoes
- 1 Package Harvest Fresh Cubed Butternut Squash
- 1 Package Harvest Fresh Cubed Rutabaga
- 5 Harvest Fresh Nantes Carrots, cut diagonally
- 4 Harvest Fresh Shallots, Sliced halves
- 1 Bunch Asparagus, roasted
- 3 Garlic Cloves, roughly chopped
- 2 Tbsp. Olive Oil
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
- Gravy, Prepared
Directions
- Pre-heat oven at 400 degrees. Line a roasting with foil and set a rack in the pan.
- Prepare Chicken, and stuff with Shallots, carrots, celery, thyme, rosemary and sage.
- Using your fingers, pat the chicken with butter, season with poultry seasoning, garlic powder, salt and pepper. Set aside.
- In a large bowl, add cubed sweet potatoes, rutabaga, butternut squash, Nantes carrots, shallots, garlic, oil, salt, and pepper. Mix until fully combined. Set aside.
- Put chicken in a roasting pan lined with foil (enough to cover chicken). Place chicken in oven and roast until skin is golden brown and internal temperature reaches 165 degrees F. Uncover ½ hour before done.
- While chicken is cooking, place mixed vegetables on baking sheet and roast in oven for 30 minutes.
- Decorate your plate with stuffed chicken, mixed veggies, and roasted asparagus and ready to serve.
What You Need
