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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

30 Ratings
  • 5 star values: 8
  • 4 star values: 11
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
Let me just say that I love these grocery food bags. This recipe was pretty darn good. Now that we are empty nesters I cut the chicken in half but it still came out great. Made a great lunch the next day as we ate it room temperature with pita bread, adding peppadews and a bit of horseradish. Very happy with this recipe.