Skillet-Roasted Chicken and Stuffing | Peri's Place For Recipes

Roasted Chicken
Prep Time
30 minutes
Oven Temp
375 F
Cook Time
1 1/2 hours


  • 1 (4-lb) whole chicken, giblets discarded
  • 6 tablespoons unsalted butter
  • 2 tablespoons minced fresh sage (2 tsp dry)
  • 2 tablespoons minced fresh thyme (2 tsp dry)
  • Salt
  • Pepper
  • 1 onion, finely chopped
  • 3 ribs celery, minced
  • 1 loaf of that cheap tasteless bread you can buy at safeway or albertsons
  • 1 cup low-sodium chicken broth


  1. Adjust oven rack to lower-middle position and heat oven to 375°F.
  2. Cut bread loaf into approximately 1 inch cubes. Set aside.
  3. Wash and pat chicken dry with paper towels (this also works really well with a ballotine* chicken).
  4. Melt 4 tablespoons butter in small bowl in microwave, about 45 seconds. Stir in 1 tablespoon fresh sage, 1 tablespoon fresh thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Brush chicken with herb butter.
  5. Melt remaining 2 tablespoons butter in 12-inch oven safe skillet over medium heat. Add onions, celery, 1/2-teaspoon salt, and 1/2 teaspoon pepper and cook until softened, about 5 minutes. Add remaining 1 tablespoon fresh sage and remaining 1 fresh tablespoon thyme and cook until fragrant, about 1 minute.
  6. Off heat, place chicken, breast side up, on top of vegetables. Arrange bread cubes around chicken in bottom of skillet.
  7. Transfer skillet to oven and roast until breasts register 160°F and thighs register 175°F, about 1 hour, rotating skillet halfway through roasting.
  8. Carefully transfer chicken to plate and tent loosely with aluminum foil.
  9. Holding skillet handle with a potholder (handle will be hot), stir bread and vegetables to combine, cover, and let stand for 10 minutes.
  10. Add broth and any accumulated chicken juice from plate and cavity to skillet and stir to combine. Warm stuffing, uncovered, over low heat until heated through, about 3 minutes.
  11. Remove from heat, cover, and let sit while carving chicken.
  12. Transfer chicken to carving board, carve, and serve with stuffing.

Good to Know

Modified from Cook's Country #49 Feb/Mar 2013

How to ballotine a chicken