Lunch: Chicken with Parsley and Thyme Stuffing and Roasted Potatoes

Nothing beats a good old-fashioned roast chicken with all the trimmings. Fresh herbs, crispy bacon, potatoes, sausages and a great gravy all add up to the kind of dish that creates nostalgia. Steamed baby carrots and sautéed shredded cabbage are proper ac

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Lemon

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Ingredients

6 tablespoons (3/4 stick) butter
1 medium onion, finely chopped
6 cups (loosely packed) fresh white breadcrumbs
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 5-pound roasting chicken (liver, heart, gizzard and neck reserved)
2 tablespoons vegetable oil
14 thick-cut bacon slices
8 medium-size white-skinned potatoes (about 4 pounds), peeled, quartered
8 small pork breakfast sausages

Instructions

Melt 4 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until just beginning to soften, about 6 minutes. Remove from heat. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend. Season stuffing generously with salt and pepper. Cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Preheat oven to 400 °F. Pat chicken dry with paper towels. Spoon stuffing into cavity of chicken. Tie legs together to hold shape. Rub remaining 2 tablespoons butter over outside of chicken. Sprinkle chicken lightly with salt and pepper. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken. Arrange potatoes around chicken.
Roast chicken and potatoes 45 minutes. Reduce oven temperature to 375 °F. Starting at 1 short end of each remaining bacon slice, roll up into cylinders. Secure with toothpicks. Arrange bacon rolls and sausages around chicken. Remove bacon slices from atop chicken; reserve for garnish. Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180 °F and potatoes are tender, about 45 minutes longer. Transfer chicken, potatoes, sausages and bacon rolls to platter. Tent chicken with aluminum foil to keep warm.

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