Roasted Chicken and Potatoes

By GmaJan12

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

Details

Servings 4

Preparation

Step 1

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.