Print Options

 
 
 
 Print
Roasted Chicken and Potatoes Recipe

Roasted Chicken and Potatoes Recipe

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 YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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