Boneless Roasted Chicken with Mashed Potatoes Filling

This Boneless Roasted Chicken and Potatoes recipe is a show-stopping dish perfect for special occasions.

The deboned chicken is marinated overnight in a flavorful blend of Buldak hot sauce, soy sauce, and spices, ensuring juicy, tender meat inside and out. Stuffed with creamy mashed potatoes (or fire noodles for a spicy twist), this roast is brushed with a sweet and savory glaze for a beautifully caramelized skin.

Easy to customize and bursting with flavor, it’s a crowd-pleaser that combines comfort and elegance in every bite.

How to debone a chicken:

Debone the chicken to allow the marinade to penetrate deeply and to make stuffing easier. You can watch this video for how to debone a whole chicken. Here are the steps:

1. Prepare the Chicken:

• Place the chicken upright on the cutting board, with the bottom facing down and the neck opening facing you.
• Pat it dry with paper towels to prevent slipping.

2. Begin at the Neck Opening:

• Using a sharp knife, carefully cut through the shoulder joint via the neck opening to sever the cartilage connecting the chicken wings to the shoulders.

3. Find the wish bones:

• Reach inside the chicken through the neck cavity to find the wishbone. Make two cuts along the chicken breasts to expose the wishbones, then carefully pull them out.

4. Remove the Backbone and Rib Cage:

• Insert your fingers through the neck opening and move carefully along the sides of the backbone to detach it from the meat, keeping the chicken intact.
• Use your fingers to pull out the rib cage, working down toward the bottom opening.

5. Remove the Leg and Wing Bones:

• Through the bottom opening, work on one leg at a time. Use the knife to expose and cut away the leg bones, keeping the skin intact.
• For the wings, carefully detach the bones by bending each joint and scraping the meat away with your knife.

Buldak hot sauce chicken marinade

This sweet, savory, and spicy chicken marinade is a bold and flavorful blend that’s simple to make and perfectly balanced in taste.

• The sweetness of honey balances the fiery kick of Buldak hot sauce, while the creamy richness of Kewpie mayo ties everything together. If you don’t have them at home, you can use Gochujang (Korean Chili Paste) and regular mayonnaise as some great substitutes.

A splash of light soy sauce enhances the umami flavor, while dark soy sauce imparts an appetizing brown color and a rich, savory depth. This is perfectly balanced with the aromatic notes of garlic, onion, and ginger powders, along with a subtle hint of thyme or rosemary for a herby finish.

This marinade not only enhances the taste but also tenderizes the meat, ensuring every bite is juicy, spicy, and irresistibly delicious. Perfect for impressing guests or treating yourself to a flavorful feast!

Filling for Roasted Chicken

This roasted chicken is filled with a delicious blend of creamy mashed potatoes (check out this video to see how I make the cheesy mashed potatoes), offering a smooth, comforting texture, and spicy fire noodles that deliver a flavorful kick with every bite.

For an extra touch of visual appeal, you can insert potato cheese sticks (see my recipe in this post) or sausages through the chicken’s openings to resemble bones. What’s more enticing than a roasted chicken filled with edible “bones”?

However, the filling options are endless! You can get creative by using a variety of fillings like seasoned rice, sautéed vegetables, quinoa, or even a mix of fruits like apples and cranberries for a sweet and savory twist. Whether you prefer a hearty, savory filling or a lighter, more adventurous option, this roasted chicken can be customized to suit any taste!

Tips for Perfect Roasted Chicken

To ensure a perfect roasted chicken, start by covering the tips of the wings, legs, and any exposed filling with foil to prevent burning during baking. For a glossy, caramelized finish, brush the chicken with a honey-soy sauce glaze (mix honey and dark soy sauce at a ratio of 1:1). During the final stage of baking, monitor the chicken closely, and if any spots begin to brown too quickly, cover them with foil to protect them from burning.

Equipment

• Sharp chef’s knife or boning knife (for deboning; optional):
• Mixing bowls (for marinade and glaze)
• Basting brush (for applying marinade and glaze)
• Kitchen twine or skewers (for stuffing and sewing)
• Needle (for stuffing and sewing)
• Aluminum foil (for catching drips and preventing sticking or over browning)
• large baking pan (for catching drips and preventing sticking)
• Oven
• Kitchen scale or measuring spoons (for measuring seasonings)

Ingredients  

• 1 Whole chicken (4–5 lbs)

Marinade:

• 3 tbsps Buldak hot sauce (45g)
• 2 tbsps Kewpie mayo (30g)
• 1 tbsp honey (15g)
• 2 tbsps light soy sauce (30g)
• 1 tbsp dark soy sauce (15g)
• 2 tsps garlic powder
• 1 tsp onion powder
• ¼ tsp ginger powder
• 1 tbsp fresh rosemary (or thyme)

Filling:

• 4 cups mashed potatoes (or fire noodles, or a mix of both)
• 4 potato cheese sticks (or sausages; optional)

For Glazing:

• 1 tbsp dark soy sauce
• 1 tbsp honey

Instructions 

1. Carefully remove the chicken’s bones, keeping the skin and meat intact. This step is optional, but it allows for more flavorful marination and stuffing. Watch this video for how to debone a whole chicken.

2. In a large bowl, mix the Buldak hot sauce, Kewpie mayo, honey, light soy sauce, dark soy sauce, garlic powder, onion powder, ginger powder, and fresh thyme or rosemary.

3. Rub the marinade inside and outside the deboned chicken. Cover and let it marinate in the fridge overnight.

4. Preheat oven to 355°F (180°C).

5. Remove the chicken from the fridge and sew the bottom opening closed using kitchen twine and needle.

6. Stuff the chicken belly with mashed potatoes (or Buldak noodles, or both). For a more visually appealing presentation, insert potato cheese sticks or sausages into the top opening.

7. Place the chicken on a foil-lined baking pan. Cover the potato cheese sticks, chicken wing tips, and leg tips with foil to prevent burning.

8. Bake the chicken at 355°F (180°C) for 30 minutes.

9. Mix 1 tbsp dark soy sauce and 1 tbsp honey in a small bowl.

10. After 30 minutes, remove the chicken and brush it with the soy sauce honey mixture.

11. Return the chicken to the oven and bake for an additional 15 minutes.

12. Brush the chicken with another layer of soy sauce honey mixture and bake for another 15 minutes.

13. Keep a close eye on the chicken during this final stage. Cover any over-browning spots with small pieces of foil.

14. Remove the roasted chicken from the oven. Let it rest for a few minutes before slicing. Enjoy the succulent, flavorful roasted chicken and potatoes filling!

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