Chicken With Potato-Italian Sausage Stuffing

• 6 medium red potatoes, cut in 1 inch cubes
• 1 lb Italian sausage
• 1 cup finely chopped onion
• 1 tablespoon butter
• 4 teaspoons dried parsley, divided
• 1 teaspoon salt
• 34 teaspoon dried rosemary, crushed
• 2 34 teaspoons dried thyme, divided
• 12 teaspoon pepper
• 1 (7 lb) roasting chickens
• 1 tablespoon vegetable oil
• 1 cup water

1. Cook potatoes in salted water until almost tender; drain and set aside.
2. Cook sausage until nearly done- add potato and onion and cook until sausage is browned and onion is tender.
3. Add 2 tsp parsley, salt, rosemary, 3/4 tsp thyme and the pepper.
4. Stuff the cleaned chicken.
5. Place chicken in a roasting pan, brush with oil and sprinkle with remaining parsley and thyme.
6. Salt and pepper to taste.
7. Add water to pan.
8. Place any remaining stuffing in a greased 1 1/2 quart baking dish, cover and refrigerate.
9. Place chicken in a 350F oven for 1 1/2 hours.
10. Place baking dish of stuffing in oven.
11. Bake chicken and stuffing for 45 minutes or until a meat thermometer reads 180F.
12. Thicken juices for gravy if desired.

red potatoes, italian sausage, onion, butter, parsley, salt, rosemary, thyme, pepper, roasting chickens, vegetable oil, water

Taken from www.food.com/recipe/chicken-with-potato-italian-sausage-stuffing-56097 (may not work)