“Au gratin” potato stuffed roast chicken!

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Hello everyone!

I love to roast chicken and I’m always trying to find new ways to do it! I Hope you enjoy this one!


  • 1 whole chicken 3-5 lbs. (I believe that’s the ideal size for roasting)
  • 2 spoonfuls of garlic paste
  • 1 spoonful of black pepper.
  • 2 spoonfuls green oregano.
  • 1 spoonful of paprika.
  • 1 spoonful cumin
  • 3 spoonfuls of salt
  • 2 sour oranges (or three Persian lemons)

Au gratin potato stuffed roast chicken

For the filling 

  • 3 pounds of small potatoes cut in cubes (not peeled)


Wash the chicken with the orange or lemon juice. It is preferable to make this in a wide container. Spread the seasonings all around with your hands. I like to make him a hole between the skin and the meat under the wings to put seasoning. Also remember to season inside.

Au gratin potato stuffed roast chicken with coconut pigeon pea rice and avocado

Ideally you should season the chicken at least 1 day before consuming it. If you can’t that’s ok but remember that a day of seasoning will make a great difference in the final flavor.

Take the potatoes and enter them inside the chicken cavity. Toss the remaining ones on the side in the pyrex.

Roast the chicken on medium low fire for two to three hours covered completely with aluminum foil.

After that time, it is possible that the chicken is already cooked.

The chicken drains the fat and the potatoes roast and gratin in it.

At this point (2-3 hours later) make small holes so thar the excess of fluid can drain.

When the chicken is cooked raise the fire to the maximum and withdraw the aluminum foil (this is done for color, please don’t toss away the aluminum foil)

When ready, turn off the oven, take out the chicken and cover again with the aluminum foil. Allow it to rest for about 10 minutes.

In that time the chicken reabsorbs its fat (some of which has already been absorbed by the potatoes) and the meat becomes even more juicy and tender.

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El Fogoncito

About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
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4 Responses to “Au gratin” potato stuffed roast chicken!

  1. kat says:

    Such an awesome idea! I would of never thought of putting potatoes inside a chicken! Can’t wait to try this sometime 🙂

  2. Thanks for your support! I love to stuff chicken with all sorts of stuff! and it usually turns out great!

  3. Great idea… Love the idea of those chicken juices getting soaked into the potato… so much flavor!

    And, wanted to stop by and thank you so much for being such an active part of eRecipeCards.com Love reading of all these delicious submissions!

    You have quite an impressive body of work on teh site already… hope to see it grow



  4. Thanks for your usual and appreciated support Dave! It’s just a shame that I decided to start the English version of the site several months after the Spanish one, which is why the Spanish site has over a hundred recipes more.

    Will keep them coming! 🙂

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