Mashedpotatostuffedchicken Recipes

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ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6



Roasted Chicken with Garlic Mashed Potatoes image

Steps:

  • Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
  • Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

4 boneless chicken breasts, about 8 ounces each
3 pounds baking potatoes, cut in quarters
3/4 cup heavy cream
1/4 pound butter
Salt and pepper, to taste
4 cloves garlic, minced

STUFFED CHICKEN (MASHED POTATOES)

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8



Stuffed Chicken (Mashed Potatoes) image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a medium saucepan, add the potatoes and enough cold water to cover, and bring to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, 2 tablespoons of butter and lemon zest and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.
  • Run your fingers under the skin of each chicken breast to separate it from the meat. Place 1/4 of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan, drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes. Transfer the chicken to a platter. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.

2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunk
1/4 cup milk
4 tablespoons butter
1 lemon, zested and juiced
Salt and freshly ground black pepper
4 bone-in chicken breast halves (about 3 1/2 pounds total)
1 tablespoon extra-virgin olive oil
2 tablespoons freshly chopped flat-leaf parsley

ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES

Categories     Chicken     Garlic     Potato     Roast     High Fiber     Carrot     Parsnip     Turnip     Winter     Thyme     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 18



Roast Chicken with Mashed-Potato Stuffing and Root Vegetables image

Steps:

  • Make mashed-potato stuffing:
  • Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
  • Preheat oven to 450°F.
  • Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
  • Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
  • Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.

For mashed-potato stuffing
3 pounds russet (baking) potatoes (about 6 large)
1 garlic head, separated into cloves and peeled (about 14 cloves)
1 bay leaf
1/2 cup milk
3 tablespoons unsalted butter, softened
1 tablespoon fresh thyme leaves
a 5-pound whole chicken, giblets reserved for another use
2 tablespoons unsalted butter, softened
12 shallots, peeled
2 garlic heads, outer skins discarded and heads intact
1 tablespoon vegetable oil
6 thin carrots (about 1 pound), peeled and cut into 1-inch pieces
2 small turnips (about 1 pound), peeled and each cut into 8 wedges
6 thin parsnips (about 1 pound), peeled and cut into 2-inch pieces
1 small celery root (about 3/4 pound), peeled and cut into 8 wedges
8 fresh thyme sprigs
chopped fresh parsley leaves for garnish

MASHED-POTATO-STUFFED CHICKEN

This is a recipe from Rachel Ray's web site. The next time I make it I am going to add more flavor to the mashed potatoes such as sour cream or cheese. It was a very nice meal and we enjoyed it.

Provided by happynana

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8



Mashed-Potato-Stuffed Chicken image

Steps:

  • Preheat oven to 400 degrees.
  • In a medium saucepan, bring potatoes and enough cold water to cover to a boil. Simmer until potatoes are fork tender, about 15 minutes.
  • Drain and return potatoes to pan.
  • Add milk, 2 tablespooons butter, and lemon peel. Mash until smooth. Can add other seasonings if desired.
  • Season with salt and pepper.
  • Transfer potatoes to a work surface, flatten into an even round and cut into quarters.
  • Run your fingers under the skin of each chicken breast to separate it from the meat.
  • Place one quarter of the potatoes unter the skin, gently pressing to evenly distribute.
  • Place stuffed chicken breasts in a roasting pan. Drizzle with olive oil and season with salt and pepper.
  • Bake until tender and juices run clear, about 40 minutes.
  • Transfer to chicken to a plate. Stir lemon juice, parsley and remaining butter into the pan juices, scraping any borwned bits from the bottom. Spoon sauce over the chicken and serve.

Nutrition Facts : Calories 331.3, Fat 22.3, SaturatedFat 10.1, Cholesterol 79.1, Sodium 139.6, Carbohydrate 17.4, Fiber 2.5, Sugar 0.6, Protein 17.4

2 baking potatoes, peeled and cut into 1-inch chunks (8 ounces each)
1/4 cup milk
4 tablespoons butter, divided
1 lemon, grated peel and reserve the juice from lemon
salt and pepper (for extra flavor I would recommend a tablespoon of sour cream or small amount of shredded cheese)
4 bone-in chicken breast halves (about 3.5 pounds total)
1 tablespoon extra virgin olive oil
2 tablespoons chopped flat leaf parsley

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