The subtle, herbal flavor of rosemary lends sophistication to this twist on a classic stuffed chicken. I like to prepare this dish both with bone-in chicken and with chicken breasts for two different looks. Outstanding for Yom Tov, or any special day!
Rosemary Sweet Potato Stuffed Chicken
- Cook & Prep: 3 h
- Serving: 8
In a large frying pan, sauté onion in oil until golden. Remove from heat and add remaining stuffing ingredients. Mix until well combined.
Divide mixture into eight equal portions. Stuff each chicken bottom with one portion of mixture, pulling skin over stuffing.
Place stuffed chicken bottoms into roaster pans. Smear with duck sauce and sprinkle liberally with paprika and additional rosemary if desired. Cover pan tightly with foil and bake for two and a half hours at 350 degrees Fahrenheit (180 degrees Celsius).