Few meals are as comforting as roast chicken and potatoes. We kountry-fied this bird with boudin stuffing and new potatoes tossed in Old Bay Seasoning.
Difficulty: Moderate
Prep: 20 minutes
Cook: 125 minutes
Total: 142 minutes
Serves: 4
Ingredients
1 tablespoon butter
Half small white onion, finely diced
1 clove of garlic, minced
4 stalks of celery, finely diced
4 tablespoons Italian parsley, chopped
1 tablespoon chopped fresh thyme
4 links of Kountry Boys Boudin, uncased
1/4 cup extra-virgin olive oil
1 4-5 lb. chicken
Kosher salt and black pepper
1 lb. new potatoes, scrubbed and quartered
1/2 tablespoon, plus one teaspoon Old Bay Seasoning
Half small white onion, finely diced
1 clove of garlic, minced
4 stalks of celery, finely diced
4 tablespoons Italian parsley, chopped
1 tablespoon chopped fresh thyme
4 links of Kountry Boys Boudin, uncased
1/4 cup extra-virgin olive oil
1 4-5 lb. chicken
Kosher salt and black pepper
1 lb. new potatoes, scrubbed and quartered
1/2 tablespoon, plus one teaspoon Old Bay Seasoning
Method
Arrange a rack in the center of your oven and preheat to 425 degrees.
Remove giblets from chicken and discard. Pat chicken dry with paper towels and set aside.
Melt butter in a cast iron skillet over medium heat.
Add onion, garlic, celery, parsley and thyme and sauté until vegetables are translucent.
Transfer mixture to a bowl and mix with boudin.
Place chicken in skillet, breast side up. Stuff cavity with boudin mixture. With a piece of twine, truss chicken.
Rub chicken with 2 tablespoons of olive oil, then season liberally with kosher salt and black pepper.
In a medium bowl, toss new potatoes with remaining olive oil and Old Bay Seasoning. Scatter potatoes around the chicken.
Roast until browned and cooked through, or until a thermometer inserted into the thickest part of the breast reaches 165 degrees.
Allow chicken to rest for at least 15 minutes before carving.
Remove giblets from chicken and discard. Pat chicken dry with paper towels and set aside.
Melt butter in a cast iron skillet over medium heat.
Add onion, garlic, celery, parsley and thyme and sauté until vegetables are translucent.
Transfer mixture to a bowl and mix with boudin.
Place chicken in skillet, breast side up. Stuff cavity with boudin mixture. With a piece of twine, truss chicken.
Rub chicken with 2 tablespoons of olive oil, then season liberally with kosher salt and black pepper.
In a medium bowl, toss new potatoes with remaining olive oil and Old Bay Seasoning. Scatter potatoes around the chicken.
Roast until browned and cooked through, or until a thermometer inserted into the thickest part of the breast reaches 165 degrees.
Allow chicken to rest for at least 15 minutes before carving.