For extra crispy skin, pat the chicken very dry before buttering and seasoning. Consider adding other vegetables to the stuffing, such as mushrooms or carrots. If the chicken skin starts to brown too quickly, tent it loosely with foil during the last 30 minutes of baking.
Roast Chicken with Skillet Stuffing
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PREP TIME40 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME2 hrs 5 mins
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SERVING6 People
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VIEWS22
Imagine succulent roast chicken, its savory juices mingling with a golden-brown skillet stuffing. This comforting dish, perfect for a cozy night in, features aromatic vegetables and crusty bread, all cooked together in one pan for easy cleanup.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol191 mg
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Fiber3 g
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Protein48 g
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Saturated Fat16 g
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Sodium566 mg
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Sugar6 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepHeat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl. (20 minutes)
03
StepButterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper. (15 minutes)
04
StepLay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken. (10 minutes)
05
StepBake, uncovered, in the preheated oven until 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 read 165 degrees F (74 degrees C). (90 minutes)
06
StepRemove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken. (10 minutes)
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Hank Gorczany
Jun 22, 2025I added some cranberries to the stuffing for a festive twist. It was a huge hit!
Berenice Brown
Jun 10, 2025I've made this recipe several times, and it always turns out perfectly. Thank you!
Janae Cruickshank
Jun 7, 2025This recipe is a lifesaver! So easy to make and tastes like it took hours.
Maryjane Weber
Jun 4, 2025My family raved about this chicken. The stuffing is out of this world!
Laverne Schneider
Jun 3, 2025Next time, I'll try adding some sausage to the stuffing for extra protein.
Rhett Borer
May 29, 2025I love that this recipe uses simple, everyday ingredients.
Amya Botsford
May 7, 2025The one-pan cleanup is the best part. I'll definitely be making this again.
Nash Lemke
Apr 12, 2025The directions were clear and easy to follow, even for a beginner cook like me.
Garland Kshlerin
Apr 7, 2025I substituted sourdough bread for the French bread, and it was amazing!