Roasted Chicken and Potatoes Recipe

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

Read Reviews
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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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 3 hours
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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 hours longer or until potatoes are tender and a 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.
Originally published as Roasted Chicken and Potatoes in Taste of Home December/January 1997, p35

Nutritional Facts

8 ounce-weight: 883 calories, 43g fat (17g saturated fat), 190mg cholesterol, 756mg sodium, 66g carbohydrate (7g sugars, 6g fiber), 56g protein.

  • 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
  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 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

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Queenlalisa User ID: 15400 267887
Reviewed Jun. 11, 2017

"The chicken was very moist. The potatoes were delicious. I did leave out the celery because my family doesn't like it. I think it did need a little more sage and seasoning and maybe not cook as long."

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