Skillet-Roasted Chicken with Stuffing

By susanwadle

Ingredients

• 1 (4-pound) whole chicken, giblets discarded
• 6 tablespoons unsalted butter, melted
• 2 tablespoons minced fresh sage
• 2 tablespoons minced fresh thyme
• Salt and pepper
• 2 onions, chopped
• 2 celery ribs, chopped
• 7 ounces Italian bread, cut into 1/2-inch cubes (6 cups)
• 1/3 cup low-sodium chicken broth

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Pat chicken dry with paper towels. Combine 4 tablespoons butter, 1 tablespoon sage, 1 tablespoon thyme, 1 teaspoon salt, and ½ teaspoon pepper in bowl.

 

2. Heat remaining 2 tablespoons butter in 12-inch skillet over medium heat. Add onions, celery, ½ teaspoon salt, and ½ teaspoon pepper and cook until softened, about 5 minutes. Add remaining 1 tablespoon sage and remaining 1 tablespoon thyme and cook until fragrant, about 1 minute. Place chicken, breast side up, on top of vegetables and brush with herb butter. Arrange bread cubes around chicken in bottom of pan.

 

3. Transfer skillet to oven and roast until breast registers 160 degrees and thighs register 175 degrees, about 60 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Stir bread and vegetables to combine, cover, and let stand 10 minutes.

 

4. Add chicken broth and any accumulated chicken juices to pan and stir to combine. Cook over low heat until heated through, about 3 minutes. Cover, remove from heat, and let stand 5 minutes. Carve chicken and serve with stuffing.