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My Easy Roast Chicken recipe is easy to prepare and tastes fantastic.
This is a version of Potato-Stuffed Roasted Chicken by BettyCrocker
“This recipe is great because you stuff the chicken with mashed potatoes.”
Recipe by Melly
Prep Time
25min
Total Time
2hrs25min
Servings
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In medium saucepan, combine milk, 2 tablespoonsbutter and 1/4 teaspoon salt. Heat just until mixture begins to boil. Remove from heat. Stir in potato flakes, parsley, garlic and 1/4 teaspoon marjoram; mix well.
Heat oven to 325°F. Remove giblets from chicken; discard. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Stuff body cavity and neck cavity of chicken with potato mixture. With string, tie legs and tail together. Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back. Place chicken, breast side up, in shallow roasting pan. Brush with 1 tablespoon of the melted margarine. Bake at 325°F. for 1 hour.
Meanwhile, in small bowl, combine 1/2 teaspoon garlic powder, 1/2 teaspoon marjoram and 1/4 teaspoon salt; mix well.
Remove chicken from oven. Brush with remaining tablespoon melted butter. Sprinkle garlic powder mixture over chicken. Return to oven; bake an additional 1 to 1 1/2 hours or until chicken is fork-tender and juices run clear. Cover; let stand 10 minutes before serving.
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