Roast Chicken with Skillet Stuffing

Name: Roast Chicken with Skillet Stuffing
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 cup Butter; 2 cups Celery; 1 whole Cut Leeks; 0.5 tsp Dried Thyme; 0.5 loaf French Bread; 0.25 cup Fresh Parsley; 2 tsp Lemon; 0.25 cup Lemon Juice; 1 tsp Minced Garlic; 2 tbsp Olive Oil; 0.5 tsp Red Pepper Flakes; 1 pinch Salt & Pepper; 1 whole Whole Chicken; 3 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Halal 🕌Comfort-Food

Roast Chicken with Skillet Stuffing pairs a butterflied bird with a bed of vegetables and French bread that soak up savory pan juices. Hints of lemon, thyme, garlic, and a touch of heat infuse the meat while the bread turns into a rich, bronze-edged stuffing. Ideal for a comforting weekend dinner or a cozy gathering.

Prep40 mins
Cook1 hr 15 mins
Serves6
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add the onions, celery, and leek. Cook, stirring, until softened, about 10 minutes. Stir in the lemon zest, thyme, garlic, and red pepper flakes. Cook until the flavors come together, about 5 minutes. Stir in the parsley. Remove from the heat and transfer the vegetable mixture to a bowl.
3

Butterfly the chicken by removing the backbone, then press down on the breastbone to crack it open using a knife or kitchen shears. Open the two sides and spread them out like a book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
4

Lay the bread on the bottom of the same skillet; spread the vegetable mixture over the bread to form the stuffing. Arrange the chicken in a single layer on top, skin side up. Pour the lemon juice over the chicken.
5

Bake, uncovered, in the preheated oven until the meat is no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should register 165 degrees F (74 degrees C).
6

Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and let it rest in a warm place for 10 minutes before slicing into quarters. Spoon the stuffing onto each serving platter and top with chicken.