Roasted Chicken Breasts with Grape Stuffing
No need to wait until Thanksgiving to enjoy roasted chicken and rustic stuffing. For a delicious dinner no matter the season, bake a split bone-in chicken breast on a bed of celery, onion, garlic, torn ciabatta, and grapes. As it cooks, the juices from the meat baste onto the bread mixture, keeping the center moist, while the craggy surface bakes-up like a crouton.
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To dry out the bread in a hurry, bake torn pieces on a rimmed baking sheet at 300 degrees for about 30 minutes. Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour.