Roast Chicken w/ Walnut Herb Stuffing

Roast Chicken w/ Walnut Herb Stuffing
Roast Chicken w/ Walnut Herb Stuffing

PREP TIME

40

minutes

TOTAL TIME

160

minutes

SERVINGS

6

servings

PREP TIME

40

minutes

TOTAL TIME

160

minutes

SERVINGS

6

servings

Ingredients

  • 1

    6-pound roasting chicken

  • Kosher salt and freshly ground pepper

  • 1

    stick unsalted butter

  • 4

    cloves garlic, smashed and roughly chopped

  • 1/4

    cup roughly chopped walnuts

  • 1/4

    cup fresh parsley, roughly chopped

  • 2

    teaspoons fresh thyme

  • 1

    baguette, cut into 1 1/4-inch cubes (about 5 cups)

  • 4

    cups low-sodium chicken broth

Directions

Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F. Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are toasted, about 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing; scatter the rest around the chicken in the pan. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper. Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing; continue roasting until a thermometer inserted into the thickest part of the chicken thigh registers 165 degrees F, 30 to 35 more minutes. Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.

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