Wednesday, April 25, 2012

stuffed chicken with roasted broccoli and sweet potatoes... 1 hour and 10 minutes

the goods:

2 hamburger buns, cut into 1-inch pieces
3 teaspoons extra-virgin olive oil
1/2 medium red onion, diced small
2 celery stalks, diced small
2 garlic cloves, thinly sliced
1 large egg, lightly beaten
1 bunch broccoli, cut into florets
1 sweet potato, cut into 1-inch wedges
1 lemon, quartered
1 whole chicken, patted dry

Preheat oven to 425 degrees. On a rimmed baking sheet, arrange bun pieces in a single layer. Bake until dry and light golden, about 5 minutes; transfer to a medium bowl and let cool.

Meanwhile, in a medium skillet, heat 1 teaspoon oil over medium. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened, about 8 minutes.

Season with salt and pepper and transfer to bowl with bread. Add egg and 2 tablespoons water and toss to combine.

On a rimmed baking sheet, season chicken inside and out with salt and pepper. Loosely fill cavity with stuffing and tie legs together with kitchen twine. Roast chicken 25 minutes.

In a large bowl, toss broccoli and sweet potatoes with 2 teaspoons oil; season with salt and pepper. Remove sheet from oven and place vegetables and lemon around chicken. Roast 30 minutes, turning vegetables halfway through, until chicken is golden brown and juices run clear when chicken is pierces between breast and thigh.

Let chicken rest 10 minutes; scoop out stuffing and carve bird. Serve chicken with stuffing, lemon, and vegetables.

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