Roast Chicken with Stuffing

This chicken looks good enough to serve to dinner guests but it's easy enough to make on a Tuesday night.  My family really liked this roasted chicken and they loved the stuffing.  They have never been big stuffing eaters but for some reason, they were huge fans of this easy herb stuffing. 

Skillet Roasted Chicken with Stuffing
4 pound whole chicken
6 Tablespoons butter
2 Tablespoons fresh sage
2 Tablespoons fresh thyme
salt and pepper
2 onions, minced
2 celery ribs, sliced
7 ounces Italian bread, cut into cubes








Rinse chicken and pat dry with paper towels.



 










Melt 4 Tablespoons butter.  Add 1 Tablespoon sage, 1 Tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper.





Brush chicken with herb butter.

Melt remaining 2 Tablespoons butter in large skillet.  Add onions, celery, 1/2 teaspoon salt and 1/2 teaspoon pepper.











Add remaining sage and thyme.













Remove from heat and scoop vegetables into middle of pan.





Place chicken on top of vegetables.

 

 
Sprinkle bread cubes around chicken.

Place in a 375 oven.  Cook until internal temperature reaches 160 in breast and 175 in thigh meat.

















Transfer chicken to a platter.

Tent with foil.  Stir together bread and vegetables.  

  







Your family will think that you spent all day in the kitchen preparing this meal when in all reality, it only takes a few minutes to prep before you get it into the oven.  What you do with all of your extra time, is up to you.  Enjoy.









Ciao!


Skillet Roasted Chicken with Stuffing
4 pound whole chicken
6 Tablespoons butter
2 Tablespoons fresh sage
2 Tablespoons fresh thyme
salt and pepper
2 onions, minced
2 celery ribs, sliced
7 ounces Italian bread, cut into cubes

Rinse chicken and pat dry with paper towels.  Melt 4 Tablespoons butter.  Add 1 Tablespoon sage, 1 Tablespoon thyme, 1 teaspoon salt and 1/2 teaspoon pepper.  Brush chicken with herb butter.  Melt remaining 2 Tablespoons butter in large skillet.  Add onions, celery, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Add remaining sage and thyme.  Remove from heat and scoop vegetables into middle of pan.  Place chicken on top of vegetables.  Sprinkle bread cubes around chicken.  Place in a 375 oven.  Cook until internal temperature reaches 160 in breast and 175 in thigh meat.  Transfer chicken to a platter.  Tent with foil.  Stir together bread and vegetables.