Best 2 Roast Chicken With Sourdough Stuffing Recipes

**Feast Your Senses with Roast Chicken and Sourdough Stuffing: A Culinary Symphony of Herbs, Aromatics, and Rustic Goodness**

Indulge in a culinary masterpiece that harmonizes the flavors of tender, succulent roast chicken with a savory, aromatic sourdough stuffing. This delectable dish is a symphony of textures and tastes, featuring a crispy, golden-brown chicken skin that yields to a moist and juicy interior, complemented by a flavorful stuffing bursting with herbs, spices, and chewy sourdough bread. The aroma of roasted chicken mingling with the fragrance of herbs and aromatics will tantalize your senses, creating an irresistible invitation to the dining table. Prepare to embark on a culinary journey that celebrates the rustic charm and wholesome goodness of this classic dish, presented with three enticing variations to suit every preference.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST CHICKEN WITH SKILLET STUFFING

Roast Chicken with Skillet Stuffing image

Sliced French bread soaks up roast chicken juices to make delicious skillet stuffing. Perfect for chilly winter evenings. Since it only uses one pan, cleanup is a breeze.

Provided by Lux

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h5m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
¼ cup butter, divided
3 large onions, sliced
2 cups sliced celery
1 leek, sliced
2 teaspoons lemon zest
½ teaspoon dried thyme
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ cup chopped fresh flat-leaf parsley
1 whole chicken, rinsed and patted dry
kosher salt and ground black pepper to taste
½ loaf French bread, cut into 3/4-inch slices
¼ cup fresh lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

Nutrition Facts : Calories 756.7 calories, Carbohydrate 33.2 g, Cholesterol 190.6 mg, Fat 47.3 g, Fiber 3.3 g, Protein 48.3 g, SaturatedFat 15.5 g, Sodium 565.7 mg, Sugar 5.7 g

SPATCHCOCK CHICKEN ROASTED ON SOURDOUGH

Spatchcock Chicken Roasted on Sourdough image

The satisfaction of a slow roasted Sunday dinner, but in half the time! Inspired by the Zuni Café in San Francisco, this one-pot chicken is roasted on a bed of sourdough to serve alongside. No flavor left behind!

Provided by Valerie Bertinelli

Categories main-dish

Time 1h10m

Yield 4-6 servings

Number Of Ingredients 11

Ingredients

1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 small chicken (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter
4 slices good-quality sourdough bread, halved
1 clove garlic
1 pinch crushed red pepper flakes
Chopped fresh flat-leaf parsley, for serving
Lemon wedges, for serving

Steps:

Preheat the oven to 450 degrees F.
In a small bowl, combine the smoked paprika, garlic powder, and onion powder. Whisk to combine and then set aside.
Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the back bone. Open the chicken sides like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
Melt the butter in a large, oven-safe skillet and then take off of the heat. Brush about 1 tablespoon of the butter over the top (the skin side) of the chicken. Dust the chicken with the spice mixture and season with additional salt and pepper. Rub the edges of the bread slices with the garlic. Turn the slices of bread in the butter to coat, then arrange them in an even, slightly overlapping layer in the skillet; sprinkle with the pepper flakes. Place the chicken on top, skin-side up. Roast, rotating the chicken in the skillet halfway through (so that any previously uncovered bread gets covered, until the skin is golden brown and an instant read thermometer inserted into the thigh registers 160 degrees F, 40 to 45 minutes.
Let the chicken rest 5 minutes then carve and serve topped with parsley, with the bread and lemon wedges on the side.

Tips:

For a crispy skin, pat the chicken dry and season it inside and out with salt and pepper.
Use a combination of herbs, such as thyme, rosemary, and sage, for a flavorful stuffing.
Let the bread cubes dry out slightly before adding them to the stuffing mixture. This will help to prevent the stuffing from becoming soggy.
Stuff the chicken loosely, as this will allow the heat to circulate and cook the chicken evenly.
Roast the chicken in a preheated oven at 375 degrees Fahrenheit for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
Let the chicken rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the meat.

Conclusion:

This roast chicken with sourdough stuffing is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The sourdough stuffing adds a unique and tangy flavor to the chicken, and the crispy skin and juicy meat are sure to please everyone at the table.