Skillet-Roasted Chicken and Stuffing
- 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)
- 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
- Adjust oven rack to lower-middle position and heat oven to 375°F.
- Cut bread loaf into approximately 1 inch cubes. Set aside.
- Wash and pat chicken dry with paper towels (this also works really well with a ballotine* chicken).
- 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.
- 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.
- Off heat, place chicken, breast side up, on top of vegetables. Arrange bread cubes around chicken in bottom of skillet.
- Transfer skillet to oven and roast until breasts register 160°F and thighs register 175°F, about 1 hour, rotating skillet halfway through roasting.
- Carefully transfer chicken to plate and tent loosely with aluminum foil.
- Holding skillet handle with a potholder (handle will be hot), stir bread and vegetables to combine, cover, and let stand for 10 minutes.
- 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.
- Remove from heat, cover, and let sit while carving chicken.
- Transfer chicken to carving board, carve, and serve with stuffing.