Roast Chicken with Potato Stuffing
A recipe from the Sneaky Kitchen from
1 pound (3 medium) potatoes, cut into 1/2-inch cubes
1 cup chopped apple
1/2 cup chopped onion
1/3 cup chopped celery
3 tablespoons butter or margarine, divided
3 cups packaged unseasoned bread cubes
salt & pepper
1 Tbsp finely chopped fresh rosemary, or 1 tsp dried, crushed
1 roasting chicken (3 1/2 to 4 pounds), rinsed & drained

Heat oven to 375F.  Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 to 9 min. or until just tender; set aside.  

Meanwhile, in 3-Qt. saucepan heat 2 Tbsp. of butter over med-low heat until hot. Add apple, onion & celery; cook & stir 5 min. Season with 1 tsp/ salt, 1/2 tsp. pepper, & the rosemary. 

Season inside & outside of chicken with additional salt & pepper; spoon potato mixture into cavity of chicken; do not pack. Place remaining stuffing in small casserole dish; sprinkle with 2 Tbsp. water & cover with aluminum foil. Close chicken cavity & tie legs together; place on rack in 13 x 9-inch baking pan. Melt remaining Tbsp. butter; brush half the butter on chicken. Roast about 1 1/2 hrs. or until juices run clear & thermometer inserted into thigh registers about 185F, basting occasionally with remaining butter and/or pan drippings. Place stuffing casserole in oven during last half-hour of  roasting. Remove chicken to platter; let stand 10 min. before carving. Serve with additional stuffing from casserole.