Stuffed Chicken Breast and Roasted Broccoli
If you can't find a roaster chicken breast, a 3 1/2-pound bone-in, skin-on turkey breast half works just as well -- simply increase cooking time to 1 1/2 hours.
- 1/2 loaf Italian bread (5 ounces), torn into bite-size pieces
- 1 celery stalk, thinly sliced
- 1/2 teaspoon dried rubbed sage
- 1/2 small onion, chopped
- 1/3 cup dried cranberries
- 4 tablespoons olive oil
- Coarse salt and ground pepper
- 1 roaster chicken breast (3 to 3 1/2 pounds), breast bone broken (see Cooks' Note)
- 2 heads broccoli (about 1 1/2 pounds total), florets separated, stems peeled and sliced into 2-inch lengths
Preheat oven to 450 degrees. In a medium bowl, combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper. Set aside.
Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.
Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding bone) registers 165 degrees, 45 minutes to 1 hour. Tent with aluminum foil, and let rest for 15 minutes.
While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once. Remove breast from bone, slice crosswise, and serve chicken with broccoli.