Roasted Chicken and Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My mom's tender roasted chicken with potatoes and sage dressing is even more delicious than its aroma while baking. My children enjoy this meal as much as I did when I was young. Sandra Melnychenko, Grandview, Manitoba 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:
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.
2. 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.
3. Place breast side up on a rack in a roasting pan. Combine the paprika, salt and pepper; rub over chicken.
4. 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.
5. Sprinkle with parsley. Reserve pan drippings and thicken for gravy if desired. Yield: 4-6 servings.
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