Holiday Herb Roast Chicken with Sourdough Stuffing Croutons

• 1 (4-5 lb) whole chicken
• 2 cups sourdough bread, cubed
• 1/2 cup unsalted butter, melted
• 1 medium onion, diced
• 2 celery stalks, diced
• 1/2 cup chicken broth
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 lemon, halved

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, toss sourdough cubes with 2 tablespoons melted butter until coated.
3. 3 Spread seasoned sourdough cubes on a baking sheet and bake for 10 minutes, until golden.
4. 4 Meanwhile, sauté onion and celery in remaining butter until softened.
5. 5 Combine sautéed vegetables, herbs, chicken broth, salt, and pepper in a bowl. Stir in toasted croutons.
6. 6 Pat chicken dry and season generously with salt, pepper, paprika, and garlic powder.
7. 7 Place lemon halves inside the chicken cavity. Stuff cavity loosely with herb mixture.
8. 8 Tie chicken legs together with kitchen twine and place breast-side up in a roasting pan.
9. 9 Roast for 1.5 to 2 hours, or until internal temperature reaches 165°F.
10. 10 Remove from oven, let rest for 15 minutes before carving, and serve with remaining stuffing croutons.

Equipment

• Roasting pan
• Kitchen twine

Variations

• Add diced apples or cranberries to the stuffing for a sweet-tart contrast.
• Use gluten-free bread to make this recipe gluten-free.

Substitutions

• If sourdough isn't available, use any hearty bread.
• Fresh herbs can be replaced with 1 teaspoon each of dried sage, rosemary, and thyme.

Pairings

• Pairs beautifully with a glass of Chardonnay or Pinot Noir.

Nutrition

Tips

• For extra flavor, let the seasoned chicken rest at room temperature for 30 minutes before roasting.
• Reserve pan drippings to make a quick gravy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with roasted vegetables or a simple green salad for a complete holiday meal.

FAQ