Skillet Roasted Chicken And Stuffing Recipe 485 Recipes

SKILLET ROASTED CHICKEN AND STUFFING RECIPE - (4.8/5)

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375 degrees. Pat chicken dry with paper towels. Melt 4 tablespoons butter in small bowl in microwave, about 45 seconds. Stir in 1 tablespoon sage, 1 tablespoon thyme, 1 teaspoon salt, and ½ teaspoon pepper. Brush chicken with herb butter. Melt remaining 2 tablespoons butter in 12-inch ovensafe skillet over medium heat. Add onions, celery, ½ ­teaspoon salt, and ½ teaspoon pepper and cook until softened, about 5 minutes. Add remaining 1 tablespoon sage and remaining 1 tablespoon thyme and cook until fragrant, about 1 minute. Off heat, place chicken, breast side up, on top of vegetables. Arrange bread cubes around chicken in bottom of skillet. Transfer skillet to oven and roast until breasts register 160 degrees and thighs register 175 degrees, about 1 hour, rotating skillet halfway through roasting. Carefully transfer chicken to plate and tent loosely with aluminum foil. Holding skillet handle with potholder (handle will be hot), stir bread and vegetables to combine, cover, and let stand for 10 minutes. Add broth and any accumulated chicken juice from plate and cavity to skillet and stir to combine. Warm stuffing, uncovered, over low heat until heated through, about 3 minutes. Remove from heat, cover, and let sit while carving chicken.

SKILLET ROAST CHICKEN

Steps:

• Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425˚ F.
• Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
• Brush the herb butter all over the chicken; season generously with salt and pepper. Tuck the wing tips under the body and tie the drumsticks together using kitchen twine.
• Stir the onion and carrots into any remaining herb butter in the skillet; set the chicken on top, breast-side up. Transfer the skillet to the oven and roast until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165˚ F, 60 to 75 minutes. (Tent the chicken with foil if it is browning too quickly.)
• Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let rest 20 minutes, then carve. Serve the chicken with the vegetables and pan juices.

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat 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.
• Butterfly 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.
• Lay 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.
• Bake, 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).
• Remove 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.

SIMPLE CHICKEN FLAVORED SKILLET STUFFING

Steps:

• In a large skillet saute the onion, garlic (if using) and celery, in butter, until soft.
• Stir in the remaining ingredients, except the bread crumbs; simmer for 5 minutes.
• Add the bread crumbs; cover, turn off heat, and allow to sit for 8-10 mins (if the mixture seems dry, then add in a bit more chicken broth).
• Sprinkle with Parmesan cheese if desired.