Stuffed Chicken with Roasted Broccoli and Sweet Potatoes
One-pan roasting means fast cleanup, and saving broccoli speeds up dinner tomorrow -- you can use it for Vegetable Frittata with Roasted Potatoes and Garlic.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2012
- 2 hamburger buns, cut into 1-inch pieces
- 3 teaspoons extra-virgin olive oil
- 1/2 medium red onion, diced small
- 2 celery stalks, diced small
- 2 garlic cloves, thinly sliced
- Coarse salt and ground pepper
- 1 large egg, lightly beaten
- 1 bunch broccoli (1 pound), cut into florets
- 1 sweet potato, cut into 1-inch wedges
- 1 lemon, quartered
- 1 whole chicken (3 1/2 to 4 pounds), patted dry
Preheat oven to 425 degrees. On a rimmed baking sheet, arrange bun pieces in a single layer. Bake until dry and light golden, about 5 minutes; transfer to a medium bowl and let cool. Meanwhile, in a medium skillet, heat 1 teaspoon oil over medium. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Season with salt and pepper and transfer to bowl with bread. Add egg and 2 tablespoons water and toss to combine.
On rimmed baking sheet, season chicken inside and out with salt and pepper. Loosely fill cavity with stuffing and tie legs together with kitchen twine. Roast chicken 25 minutes. In a large bowl, toss broccoli and sweet potatoes with 2 teaspoons oil; season with salt and pepper.
Remove sheet from oven and place vegetables and lemon around chicken. Roast 30 minutes, turning vegetables halfway through, until chicken is golden brown and juices run clear when chicken is pierced between breast and thigh (an instant-read thermometer inserted in the thickest part of a thigh, avoiding bone, should read 165 degrees). Let chicken rest 10 minutes; scoop out stuffing and carve bird. Refrigerate 1 cup broccoli for another use. Serve chicken with stuffing, lemon, and remaining vegetables.