Roasted Chicken and Potatoes

Roasted Chicken and Potatoes
Roasted Chicken and Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cup chopped celery

  • 1

    medium onion, chopped

  • 1/2

    cup butter, cubed

  • 2

    tablespoons poultry seasoning

  • 1/2

    teaspoon rubbed sage

  • 8

    cups cubed day-old white bread

  • 1/2

    cup chicken broth

  • 1

    roasting chicken (5 to 6 pounds)

  • 1/2

    teaspoon paprika

  • 1/4

    teaspoon salt

  • Pinch pepper

  • 6

    medium baking potatoes, peeled and quartered

  • 1

    teaspoon chopped fresh parsley

Directions

In a large skillet, saute celery and onion in butter for 5-6 minutes or until tender. Stir in the poultry seasoning and sage. Place the bread cubes in a large bowl. Stir in celery mixture and chicken broth; gently toss until moistened. Just before baking, loosely stuff chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Combine the paprika, salt and pepper; rub over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Place the potatoes around chicken; cover and bake 1-1/2 hours longer or until potatoes are tender and a meat thermometer reads 180° for poultry and 165° for stuffing. Sprinkle with parsley. Reserve pan drippings and thicken for gravy if desired. Yield: 4-6 servings.

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