Roasted Chicken and Potatoes (Boneless Roasted Chicken with Mashed Potatoes Filling)
This Boneless Roasted Chicken 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.
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
- 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.
- 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.
- Rub the marinade inside and outside the deboned chicken. Cover and let it marinate in the fridge overnight.
- Preheat oven to 355°F (180°C).
- Remove the chicken from the fridge and sew the bottom opening closed using kitchen twine and needle..
- 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.
- 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.
- Bake the chicken at 355°F (180°C) for 30 minutes.
- Mix 1 tbsp dark soy sauce and 1 tbsp honey in a small bowl.
- After 30 minutes, remove the chicken and brush it with the soy sauce honey mixture.
- Return the chicken to the oven and bake for an additional 15 minutes.
- Brush the chicken with another layer of soy sauce honey mixture and bake for another 15 minutes.
- Keep a close eye on the chicken during this final stage. Cover any over-browning spots with small pieces of foil.
- Remove the roasted chicken from the oven. Let it rest for a few minutes before slicing. Enjoy the succulent, flavorful chicken with its delicious mashed potato filling!