Roasted Chicken

No ratings yet
Print Pin
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 2
Calories: 924kcal

Ingredients

Stuffing

  • Nonstick spray
  • 2 cups Your choice of bread cut into small cubes
  • 1 TBSP Butter
  • 1/4 cup Onion diced small
  • 1/4 cup Celery diced small
  • 2 cloves Garlic minced
  • 1/2 tsp Dried sage
  • 1/2 tsp Fresh thyme minced
  • 1/2 tsp Fresh rosemary minced
  • 1/2 cup Chicken broth

Roasted Chicken

  • 10 oz Chicken breast on the bone
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Fresh thyme minced
  • 1/2 tsp Dried sage
  • 2 slices French baguette
  • 2 tsp Butter

Seasoning

  • Salt
  • Black pepper

Glazed Carrots

  • 1 TBSP Butter
  • 1 cup Carrots peeled and sliced into thin coins
  • 1 TBSP Brown sugar
  • 2 TBSP Orange juice
  • 1/8 tsp Ground cinnamon

Steamed Green Beans

  • 1 cup Green beans ends trimmed

Gravy

  • 1/2 cup Chicken broth
  • 1 TBSP All-purpose flour dissolved in an equal amount of water to form a paste

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • Prepare the ingredients per the instructions above.
  • Make the stuffing: Place the bread cubes onto a baking sheet, and toast them in the oven until they are crispy like croutons, about 10 to 15 minutes.
  • In the meantime, heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery, and garlic. Season with salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, thyme, and rosemary. Cook for another minute.
  • Grease a small baking dish with nonstick spray. Place the bread in a large mixing bowl. Pour the mixture over the bread along with the broth and toss well to coat.
  • Bake the stuffing for 30 to 45 minutes, until the internal temperature registers 160°F (71°C). If the stuffing is getting too browned, you can tent it with foil.
  • Pat the chicken dry with paper towels. Rub the outside with oil and season with thyme, sage, salt, and pepper. Massage the seasoning into the chicken. Place on a baking sheet.
  • Roast in the oven to a golden brown, crispy skin to an internal temperature of 160°F (71°C) using a thermometer. Then set aside to rest for 5 minutes.
  • Make the glazed carrots: Melt the butter in a skillet over medium heat. Add the carrots to the skillet and sauté for about 5 minutes, until they are slightly softened. Add the brown sugar, orange juice, and cinnamon and stir to combine. Reduce the heat to low and simmer the carrots, stirring occasionally, for about 10-15 minutes, until the liquid has thickened to a syrup consistency and the carrots are tender. Season with salt and pepper to taste.
  • Make the green beans: Fill a medium-sized pot with about an inch of water. Bring the water to a boil. Add the green beans and cover the pot with a lid. Steam the green beans for about 5-7 minutes, until they are tender but still crisp. Drain well. Season with salt and pepper to taste.
  • Make the gravy: Pour all of the drippings from the chicken into a saucepan. Add the broth and bring to a simmer over medium heat. Once simmering, slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy.
  • Finish the gravy: Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
  • Toast the baguette. Then spread with butter.
  • Remove the chicken from the breast plate and remove any remaining bones from the chicken. Then slice.
  • Serve the chicken with gravy, stuffing, green beans, glazed carrots, bread, and sparkling water.

Nutrition

Calories: 924kcal | Carbohydrates: 32g | Protein: 47g | Fat: 71g | Saturated Fat: 33g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1286mg | Potassium: 774mg | Fiber: 4g | Sugar: 17g | Vitamin A: 8361IU | Vitamin C: 8mg | Calcium: 379mg | Iron: 4mg

Roasted Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Servings 2
Calories 924 kcal

Ingredients
 
 

Stuffing

  • Nonstick spray
  • 2 cups Your choice of bread cut into small cubes
  • 1 TBSP Butter
  • 1/4 cup Onion diced small
  • 1/4 cup Celery diced small
  • 2 cloves Garlic minced
  • 1/2 tsp Dried sage
  • 1/2 tsp Fresh thyme minced
  • 1/2 tsp Fresh rosemary minced
  • 1/2 cup Chicken broth

Roasted Chicken

  • 10 oz Chicken breast on the bone
  • 2 tsp Extra-virgin olive oil
  • 1/2 tsp Fresh thyme minced
  • 1/2 tsp Dried sage
  • 2 slices French baguette
  • 2 tsp Butter

Seasoning

  • Salt
  • Black pepper

Glazed Carrots

  • 1 TBSP Butter
  • 1 cup Carrots peeled and sliced into thin coins
  • 1 TBSP Brown sugar
  • 2 TBSP Orange juice
  • 1/8 tsp Ground cinnamon

Steamed Green Beans

  • 1 cup Green beans ends trimmed

Gravy

  • 1/2 cup Chicken broth
  • 1 TBSP All-purpose flour dissolved in an equal amount of water to form a paste

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Prepare the ingredients per the instructions above.
  • Make the stuffing: Place the bread cubes onto a baking sheet, and toast them in the oven until they are crispy like croutons, about 10 to 15 minutes.
  • In the meantime, heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery, and garlic. Season with salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, thyme, and rosemary. Cook for another minute.
  • Grease a small baking dish with nonstick spray. Place the bread in a large mixing bowl. Pour the mixture over the bread along with the broth and toss well to coat.
  • Bake the stuffing for 30 to 45 minutes, until the internal temperature registers 160°F (71°C). If the stuffing is getting too browned, you can tent it with foil.
  • Pat the chicken dry with paper towels. Rub the outside with oil and season with thyme, sage, salt, and pepper. Massage the seasoning into the chicken. Place on a baking sheet.
  • Roast in the oven to a golden brown, crispy skin to an internal temperature of 160°F (71°C) using a thermometer. Then set aside to rest for 5 minutes.
  • Make the glazed carrots: Melt the butter in a skillet over medium heat. Add the carrots to the skillet and sauté for about 5 minutes, until they are slightly softened. Add the brown sugar, orange juice, and cinnamon and stir to combine. Reduce the heat to low and simmer the carrots, stirring occasionally, for about 10-15 minutes, until the liquid has thickened to a syrup consistency and the carrots are tender. Season with salt and pepper to taste.
  • Make the green beans: Fill a medium-sized pot with about an inch of water. Bring the water to a boil. Add the green beans and cover the pot with a lid. Steam the green beans for about 5-7 minutes, until they are tender but still crisp. Drain well. Season with salt and pepper to taste.
  • Make the gravy: Pour all of the drippings from the chicken into a saucepan. Add the broth and bring to a simmer over medium heat. Once simmering, slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy.
  • Finish the gravy: Taste and adjust the seasoning with salt and pepper if needed (add more flour/water mix to the gravy if needed to thicken more).
  • Toast the baguette. Then spread with butter.
  • Remove the chicken from the breast plate and remove any remaining bones from the chicken. Then slice.
  • Serve the chicken with gravy, stuffing, green beans, glazed carrots, bread, and sparkling water.

Nutrition

Calories: 924kcalCarbohydrates: 32gProtein: 47gFat: 71gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 222mgSodium: 1286mgPotassium: 774mgFiber: 4gSugar: 17gVitamin A: 8361IUVitamin C: 8mgCalcium: 379mgIron: 4mg
Tried this recipe?Let us know how it was!