Classic Herb-Roasted Chicken With Stuffing

Classic Herb-Roasted Chicken With Stuffing


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Look no further for the best stuffed chicken recipe because this is it! Seasoned perfectly and roasted to flavorful perfection--a foolproof way to present a succulent dish to your dining companions.

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Time needed

10 min preparation + 1.5 hour cooking

Serving Size / Yield

4 servings


  • 1 4-lb. whole chicken
  • 6 T. butter, divided
  • 2 T. fresh sage, minced
  • 2 T. fresh thyme, minced
  • salt and pepper
  • 1 large sweet onion, diced
  • 2 celery ribs, minced
  • 7 oz. Italian bread, cut into 1/2-inch cubes
  • 1/3 C. chicken broth

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Preheat your oven to 375°F. In a small bowl, melt four tablespoons of butter in the microwave for 45 seconds. Gently stir in one tablespoon of both sage and thyme as well as a pinch of salt and pepper. Brush your chicken with this butter mixture. Melt remaining butter over medium heat in a large skillet. Add onions, celery, salt, and pepper. Cook until softened before adding remaining sage and thyme. Continue cooking until fragrant. Remove skillet from heat and place chicken, breast side up, on top of the onions and celery. Place cubed bread around the chicken in the skillet. Place in oven and roast until breasts are cooked to 160°F and thighs to 175°F. Make sure to rotate the skillet halfway through roasting. Transfer chicken to a plate and use aluminum foil to loosely tent. Give the stuffing mixture in the skillet a good stir and cover for 10 minutes. Add broth and any juice from chicken plate to the skillet and stir again. Rewarm the stuffing over low heat until heated through. Remove from heat and cover

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