Monday, November 28, 2011

Easy Chicken and Stuffing

Are you in a hurry for a perfect meal? If so, try this one today. You will love it! The original recipe did not include sweet potatoes; however, I had to add it to the stuffing because to me chicken and sweet potatoes are perfect with one another and should not be separated.
1 whole chicken, (3-4 lb, butterflied)
freshly ground pepper
coarse sea or kosher salt
Olive oil for rubbing 

2 large onions, halved, sliced into half-moons
2 cups celery, sliced
1 sweet potato, peeled and cut into small cubes
3 tbsp olive oil
zest of 1 lemon
1 tsp coarse sea or kosher salt
2 cloves garlic, minced
1/2 tsp freshly ground pepper
1/2 tsp dried thyme
1/2 tsp red pepper flakes
1/4 cup fresh Italian parsley, chopped

1/2 loaf French bread, cubed (I used pumpernickel bread)
juice of 1 lemon

Preheat oven to 375 degrees. Oil a casserole dish and set aside. Sauté onions, celery, and sweet potato in 3 tbsp olive oil over medium heat for about 10 minutes; stirring occasionally.

Add zest, salt, garlic, pepper, thyme, and red pepper; continue to sauté until onions and celery are soft and translucent; remove from heat. Stir in parsley and set aside.

Rub chicken on both sides with olive oil; season with pepper and salt on both sides and underneath the skin.

Layer bread, onion mixture, and then chicken in a lightly oiled pan (I forgot to oil the casserole dish and some of my bread stuck to the bottom). Pour lemon juice over chicken and roast, uncovered for 1 1/2 hours, or until golden brown and at least 160-165 degrees.

Remove from oven; let stand for 10 minutes before cutting into quarters. To serve, spoon some bread and vegetables onto each plate and top with chicken.

Source: adapted from Jennifer Samuels
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