Baked Chicken Stuffed with Potato and Carrot

We rinse and clean 1 whole chicken. In a bowl, we coat the chicken with 1/2 tea glass (about 50 ml / 3 tbsp + 1 tsp) vegetable oil, 1 dessert spoon salt, and black pepper, then let it rest in the refrigerator for 1 hour. We stuff the marinated chicken with 1 half-boiled potato and 1 carrot, then place it on a parchment-lined baking tray. We coat the entire chicken with room-temperature butter and bake in the oven at 200°C (390°F) for 1.5 hours, turning it over occasionally and brushing with butter throughout. Before baking, we fill a separate baking tray with water and place it on the lower rack of the oven. Enjoy your meal…

About This Recipe

The native region of the potato is present-day Chile and Peru — in short, its homeland is South America. Peru is even referred to as the world's potato capital.

Potato is one of the high-fiber foods, and in addition to fiber, it is a rich source of vitamins C and B6. Recent research has also shown that the potato is a storehouse of nitric acid and zinc. It is also known to reduce the risk of breast cancer in women, to cleanse our blood of toxins from chemical pollutants such as air pollution and radiation, and to support cell regeneration. It also strengthens the immune system and alkalizes the blood. Because it contains phosphorus, potato is said to boost male sexual vitality — not our claim, but that of experts. The manganese found in potatoes is a great friend to women's skin. This valuable vegetable not only beautifies and firms a woman's complexion when eaten, but also through creams and masks.

It pairs wonderfully with Turkey. So here comes our Baked Chicken Stuffed with Potato and Carrot recipe. Enjoy!