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.

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Recipe Summary

prep:
40 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
1 chicken
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Cook's Notes:

If using dry parsley, measure out 2 tablespoons.

Use a cast iron skillet if you have one.

A glass or ceramic baking dish can be used instead a skillet if you don't have one. Just make sure it's not too big--the chicken should cover the bread to keep it moist.

Nutrition Facts

757 calories; protein 48.3g 97% DV; carbohydrates 33.2g 11% DV; fat 47.3g 73% DV; cholesterol 190.6mg 64% DV; sodium 565.7mg 23% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
04/29/2020
This was very good, but a few things that I want to point out. The onion and celery amounts seem like WAY too much, in my opinion. I used 1 medium onion (diced) and 2 stalks of celery (about 1 cup) and 1 leek. This was more than enough to generously cover my bread (I used homemade artisan bread that I had on hand). Other than these adjustments, I followed the recipe. This was one of the juiciest chickens that I've ever made. Cooking time for me was 1-1/4 hour. My husband and I thoroughly enjoyed this, and agreed that it was a "do again" dinner. Read More
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/29/2020
This was very good, but a few things that I want to point out. The onion and celery amounts seem like WAY too much, in my opinion. I used 1 medium onion (diced) and 2 stalks of celery (about 1 cup) and 1 leek. This was more than enough to generously cover my bread (I used homemade artisan bread that I had on hand). Other than these adjustments, I followed the recipe. This was one of the juiciest chickens that I've ever made. Cooking time for me was 1-1/4 hour. My husband and I thoroughly enjoyed this, and agreed that it was a "do again" dinner. Read More
(4)
Rating: 5 stars
05/22/2020
I made this chicken dish today. The only thing I changed was I had two large onions instead of three. Plus I did not have a leak in the house so I chopped up some green peppers instead. Easy to prepare and the chicken came out juicy. I’ll Will remake this again. Was very good and tasty. Read More
Rating: 5 stars
05/24/2020
This was very good as written. I was concerned that the thyme and red pepper flakes would overwhelm the finished dish. That did not happen. There was a little heat but not much. When I made the recipe, I cut all of the ingredients in half, using half of a chicken. I think next time I would halve everything but the sautéed vegetable/spice mixture. We raised chickens for meat during this quarantine and had them butchered last week! Perfect way to enjoy our chicken. I’ll be making this again, but with crusty sourdough bread, to see how this dish works with that change! Read More
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