Roasted Chicken and Potatoes Recipe

Roasted Chicken and Potatoes Recipe photo by Taste of Home

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My mom's tender roasted chicken with potatoes and sage dressing is even more delicious than its aroma while baking. My children enjoy this meal as much as I did when I was young. —Sandra Melnychenko, Grandview, Manitoba

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Roasted Chicken and Potatoes Recipe

Prep: 15 min. Bake: 3 hours

Yield: 4-6 Servings

15 180 195

Ingredients

1 cup chopped celery
1 medium onion, chopped
1/2 cup butter, cubed
2 tablespoons poultry seasoning
1/2 teaspoon rubbed sage
8 cups cubed day-old white bread
1/2 cup chicken broth
1 roasting chicken (5 to 6 pounds)
1/2 teaspoon paprika
1/4 teaspoon salt
Pinch pepper
6 medium baking potatoes, peeled and quartered
1 teaspoon chopped fresh parsley

Directions

In a large skillet, saute celery and onion in butter for 5-6 minutes or until tender. Stir in the poultry seasoning and sage.
Place the bread cubes in a large bowl. Stir in celery mixture and chicken broth; gently toss until moistened. Just before baking, loosely stuff chicken; tie drumsticks together.
Place breast side up on a rack in a roasting pan. Combine the paprika, salt and pepper; rub over chicken.
Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Place the potatoes around chicken; cover and bake 1-1/2 hours longer or until potatoes are tender and a meat thermometer reads 180° for poultry and 165° for stuffing.
Sprinkle with parsley. Reserve pan drippings and thicken for gravy if desired. Yield: 4-6 servings.

Nutritional Facts 1 serving (8 ounces) equals 883 calories, 43 g fat (17 g saturated fat), 190 mg cholesterol, 756 mg sodium, 66 g carbohydrate, 6 g fiber, 56 g protein.

Originally published as Roasted Chicken and Potatoes in Taste of Home December/January 1997, p35