Roast Chicken with Irish Potato Stuffing
A golden roast chicken with a buttery mashed potato and onion stuffing, an old Irish Sunday favourite.
- Time2 hr
- LevelEasy
- Costabout £0.64 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Boil the potatoes for 15 minutes until soft, drain and mash roughly.
15 min - 2
Cook the onion in the stuffing butter for 6 minutes, until soft. Mix into the mash with the parsley, thyme, egg, salt and pepper. Cool a little.
6 min - 3
Put the lemon in the cavity of the chicken. Spoon the stuffing loosely into the neck end.
- 4
Rub the chicken with the softened butter and season well. Place in a roasting tin.
- 5
Roast for 1 hour 20 minutes, until the skin is golden and the juices run clear.
80 min - 6
Rest under foil for 15 minutes. Pour the stock into the tin, scrape up the bits and simmer for a few minutes to make a thin gravy.
15 min - 7
Carve and serve with the stuffing and gravy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.