Roast Chicken with Potato Stuffing

Roast Chicken with Potato Stuffing

1 pound potatoes – (3 medium) 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 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary – crushed
1 3 1/2-lb roasting chicken – rinsed and 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 pepper and rosemary. Season inside and outside surfaces of chicken with additional salt and 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.