Don't forget the potatoes next time you roast a chicken. Combined with low-fat dressings, they're a nutritional satisfying choice that keeps you away from more fattening treats.
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 & black pepper
1 Tbsp. finely chopped fresh rosemary leaves or 1 tsp. dried rosemary, crushed
1 roasting chicken (3 1/2 to 4 lbs), rinsed & drained
Heat oven to 375░F. Place potatoes in microwave-safe dish; cover with plastic wrap, venting one corner. Microwave on HIGH 7 to 9 minutes or until just tender; set aside.
Meanwhile, in 3-quart saucepan, heat 2 tablespoons of the butter over medium-low heat until hot. Add apple, onion and celery; cook and stir 5 minutes. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and rosemary.
Season inside and outside surfaces of chicken with additional salt and black pepper; spoon potato mixture into cavity of chicken. Do not pack. Place remaining stuffing in small casserole dish; sprinkle with 2 tablespoons water and cover with aluminum foil. Close chicken cavity and tie legs together; place on rack in 13 x 9-inch baking pan. Melt the remaining tablespoon butter; brush half the butter on chicken. Roast about 1 1/2 hours or until juices run clear and thermometer inserted into thigh registers about 185░F, 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 minutes before carving. Serve with additional stuffing from casserole.