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Roast Chicken with Skillet Stuffing
Roast Chicken with Skillet Stuffing
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
125 minutes
Roasted butterflied chicken and veggies create a flavorful skillet stuffing with French bread slices absorbing all the delicious juices.
Ingredients:
  • 2 tablespoons olive oil
  • 0.25 cup butter, divided
  • 3 large onions, sliced
  • 2 cups sliced celery
  • 1 leek, sliced
  • 2 teaspoons lemon zest
  • 0.5 teaspoon dried thyme
  • 1 teaspoon minced garlic
  • 0.5 teaspoon red pepper flakes
  • 0.25 cup chopped fresh flat-leaf parsley
  • 1 whole chicken, rinsed and patted dry
  • kosher salt and ground black pepper to taste
  • 0.5 loaf French bread, cut into 3/4-inch slices
  • 0.25 cup fresh lemon juice
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect temperature to bake your delicious creation.
  • In a large oven-safe skillet over medium heat, heat olive oil and 2 tablespoons butter. Add onions, celery, and leek. Sauté until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Let flavors meld for about 5 minutes. Add parsley, then transfer the vegetable mixture to a bowl.
  • Prepare the chicken by removing the backbone and pressing down on the breastbone to flatten it. Open the chicken and spread it out flat like an open book. Rub 2 tablespoons of butter all over and season with salt and pepper.
  • Place the bread in the skillet, then top with the vegetable mixture to make the stuffing. Add the chicken on top in a single layer, skin side-up, and drizzle with lemon juice.
  • Roast in the oven, uncovered, until the juices run clear and the meat is no longer pink at the bone, about 1 to 1.5 hours. Ensure the thigh reaches an internal temperature of 165°F (74°C) by using an instant-read thermometer near the bone.
  • After baking the chicken, wrap it in a double layer of aluminum foil and let it rest in a cozy spot for 10 minutes. Then, slice the chicken into quarters and serve on a platter with stuffing on top.

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