Time: 2 hrs – 30 min prep and the rest is wait time.
On Sunday night I made the best roast chicken that I’ve ever had. It was juicy and flavorful and amazing.
I love to cook big meals and I love to entertain. However, sometimes I like to spoil Tyler without all the fuss so we can enjoy it together, just the two of us. Just the two of us and busy toddler that thinks the knobs on the gas stove is a game that no one will let her play.
I wanted to make a meal that didn’t take a lot of time, but still tasted like a Sunday Dinner should. once you prep this meal you have a whole block of time in the middle to either make fun sides, or build a Lego castle while singing the alphabet song for the eighteenth time. Also, a whole, fresh chicken was only $6 dollars. It’s difficult to find two boneless-skinless chicken breasts for that. We each had a breast for supper and saved the legs and the thighs for lunch for tomorrow (plus extra for the tiny human).
The stuffing is a faster version of my holiday stuffing. It doesn’t have any sausage and I’ve left out a few other things to make it a little easier and less time intensive. My holiday stuffing I usually prep the night before but this one can be whipped up in minutes.
You Will Need:
For The Chicken
- 1 stalk of celery – broken into 3 pieces
- half an onion, peeled
- a sprig of rosemary
- 1/2 tsp of thyme
- 1/2 tsp of paprika
- 1/2 tsp ground mustard
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp of pepper
- olive oil
- 3-4lb chicken
My dad once told me that to have the perfect juicy turkey, stuff the cavity with onion and celery instead of using stuffing or leaving it empty. I am happy to tell you that this is correct. I do this every time and it works just as well with chicken. I never cook my stuffing in my bird, the bread absorbs moisture and flavour out of the chicken. I want that juice to stay in the bird.
Preheat the oven to 400F and mix the spices together in a bowl.
That being said, stuff the celery, onion, and sprig of rosemary into the cavity of the chicken. If you can, just tuck the legs through the fat at the bottom of the chicken. Mine was ripped so I used a skewer and a raw potato to keep the legs of the bird together. Drizzle the olive oil over the breast, rub it into the skin and legs. Then add the spice rub and make sure to get it everywhere.
It will look something like this:
Place the chicken in the oven in the center rack and roast for 20 min. Then reduce to 325F and continue roasting for another 60-80 min, until the thickest part of the bird reaches 175F. I check temp about every 20 min. When the chicken reaches 150 I remove the foil so it browns nicely. Once you take it out it needs to be covered to rest for at least 10 min to absorb the juice back into the meat. Temp will rise another 5 degrees and the chicken actually continues to cook outside of the oven.
For The Stuffing
- 3 slices of stale bread – I used bran, whole grain bread adds extra flavor to your stuffing. Cubed into half inch pieces
- 1 stalk of celery – diced
- 1/2 medium onion – diced
- 1 small apple – diced
- 1/3 cup of dried cranberries
- 1/4 tsp of sage
- 1/2 tsp poultry seasoning
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp rosemary
- 1/4 cup dry white wine
- 3/4 cup chicken broth
- 2 tbsp butter
- 2 tbsp olive oil – plus more for bread cubes
Mix the herbs together and set aside.
Toss the bread cubes with 2 tablespoons of olive oil, salt and pepper and throw it in the oven with your chicken for 10 min to toast them. They should be lightly browned, but not hard. Prep the rest of your ingredients while they are toasting.
In an oven-friendly pan, melt the butter and the olive oil over medium heat. Add the onion and the celery and saute until softened. Add the apple, cranberries, and spices and stir to combine. Add the white wine, the bread, and half of the broth. Only add half the broth to start. You want the bread to be wet, but not soggy. Add the other half if necessary. Set aside and cover with foil. You want to put the whole pan in the oven when your chicken has about 20 min left. It’s very forgiving so don’t worry too much. You just want to make sure the apples have time to cook through.
Remove the chicken from the oven when it reaches 170-175F. Cover with foil and let rest for a min of 10 minutes. I leave the digital thermometer in mine, stabbing it through the foil. When the temp stops rising and starts to fall, I know it’s done cooking and has rested enough.
Carve and enjoy. I cut along the breast bone and then horizontally just above the wing to remove the whole breast, a trick my mom taught me.
I served this with some Cran-apple Marmalade I made and a nice green salad. It was amazingly juicy, just how I pictured.