1/2 small onion, coarsely chopped
1 tablespoon butter
1 hamburger bun (or any other leftover bread you have lying around), cut into small cubes
1 celery stalk, thinly sliced
1/2 teaspoon dried sage
1/3 cup dried cranberries
4 tablespoons olive oil
1 bone-in, skin-on chicken breast
2 heads of broccoli, florets separated
Preheat oven to 450 degrees. In a small saucepan over medium heat, melt butter and saute onions until soft. Combine bread, celery, sage, onion, cranberries, and 1 teaspoon oil in a medium bowl; season with salt and pepper. Use your fingers to loosen the skin from the flesh of the chicken. Generously season under and over skin with salt and pepper. Tuck stuffing under skin, distributing evenly. Rub skin with 1 teaspoon oil, and place on a rimmed baking sheet.
Roast for 45 minutes. Remove from oven; cover loosely with foil, and let rest 15 minutes.
Meanwhile, toss broccoli with remaining 2 teaspoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 minutes.
Remove chicken breast from bone; slice crosswise. Serve chicken with broccoli.