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Roasted Chicken and Potatoes

Roasted Chicken and Potatoes
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
4-6 ServingsPrep: 15 min. Bake: 3 hours

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
© Taste of Home 2012

2 of 2

Roasted Chicken and Potatoes (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012