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Roasted Chicken and Potatoes Recipe
Roasted Chicken and Potatoes Recipe photo by Taste of Home

Roasted Chicken and Potatoes Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 3 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 3 hours
MAKES: 4-6 servings

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

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.

Directions

  1. In a large skillet, saute celery and onion in butter for 5-6 minutes or until tender. Stir in the poultry seasoning and sage.
  2. 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.
  3. Place breast side up on a rack in a roasting pan. Combine the paprika, salt and pepper; rub over chicken.
  4. 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.
  5. Sprinkle with parsley. Reserve pan drippings and thicken for gravy if desired. Yield: 4-6 servings.
Originally published as Roasted Chicken and Potatoes in Taste of Home December/January 1997, p35

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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