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Preheat your oven to 375°F (190°C).
Rinse the chicken inside and out, then pat dry with paper towels. Season generously with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the onion and celery, cooking until softened, about 5 minutes.
Stir in the butter, allowing it to melt, then add the cubed bread, sage, thyme, and rosemary. Mix well to combine.
Pour in the chicken broth, stirring until the bread is moistened. Remove from heat and stir in the parsley.
Stuff the chicken cavity with the prepared stuffing, then place the chicken in a roasting pan.
Roast in the preheated oven for 1.5 to 2 hours, or until the chicken is golden brown and the juices run clear when pierced.
Let the chicken rest for 10 minutes before carving. Serve with the stuffing and your favorite sides.
Variations & Tips
For a twist, try adding chopped apples or dried cranberries to the stuffing for a hint of sweetness. If you prefer a spicier kick, a pinch of cayenne pepper can add warmth. For a richer flavor, replace some of the chicken broth with white wine. If you're short on time, consider using store-bought stuffing mix and jazz it up with fresh herbs and vegetables.Chicken with stuffing is a dish that brings back memories of Sunday dinners at Grandma's house, where the aroma of roasted chicken filled the air, mingling with the scent of sage and thyme from the stuffing. This recipe is a staple in Midwestern kitchens, a comforting reminder of simpler times and the warmth of family gatherings. It's a dish that speaks to the heart, offering both nourishment and nostalgia. Perfect for a family meal or a special occasion, this recipe is sure to bring smiles to your table.
This hearty dish pairs beautifully with classic sides like creamy mashed potatoes, green beans with a touch of butter, and a crisp garden salad. For a true Midwestern feast, consider adding a side of cranberry sauce or a warm, flaky biscuit to soak up the delicious juices. A glass of chilled apple cider or a light white wine complements the flavors wonderfully.
Chicken with Stuffing
Servings: 4-6 servings
Ingredients
1 whole chicken (about 4-5 pounds)
Salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
2 stalks celery, chopped
1/4 cup butter
6 cups cubed bread (day-old works best)
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup chicken broth
1/4 cup chopped fresh parsley
Directions
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