Chicken With Potato Stuffing

• 6 medium red potatoes, cut into 1-inch cubes
• 1 pound Italian sausage links
• 1 cup finely chopped onion
• 1 tablespoon butter
• 4 teaspoons dried parsley flakes, divided
• 1 teaspoon salt
• 3/4 teaspoon dried rosemary, crushed
• 2-3/4 teaspoons dried thyme, divided
• 1/2 teaspoon pepper
• 1 roasting chicken (7 to 7-1/2 pounds)
• 1 tablespoon canola oil
• 1 cup water

1. Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces.
2. In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper.
3. Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake.
4. Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350u0b0 for 2-1/4 hours or until a thermometer inserted in stuffing reads 165u0b0 and a thermometer inserted in the thigh reads 180u0b0.
5. Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.

red potatoes, italian sausage, onion, butter, parsley flakes, salt, rosemary, thyme, pepper, chicken, canola oil, water

Taken from www.tasteofhome.com/recipes/chicken-with-potato-stuffing/ (may not work)