Chicken Three Ways: Roasted With Stuffing

Recently I had a fun idea: I would make roast chicken, come up with two different ways of using the leftover meat, and share the whole thing with you! Since stuffing is an Autumnal favorite, I selected this recipe for roasted chicken halves with sage stuffing. It's seasoned with fresh sage and paprika and cooked on a bed of homemade croutons, celery, onion, and garlic. The finished dish is insanely scrumptious! The chicken meat was moist and flavorful, and the skin was crispy and addictive. The rich and caramelized stuffing sucks up all the chicken's juices while cooking. If you like roast chicken, you must make this dish. Check back tomorrow and Friday to find out what I do with the leftovers, and to see this recipe, read more.

Roast Chicken With Sage Stuffing

Roast Chicken With Sage Stuffing


  1. Stuffing
  2. 3 tablespoons butter
  3. 1 1/2 large onions, chopped
  4. 4 ribs celery, chopped
  5. 3 tablespoons chopped fresh sage, divided
  6. 4 cloves of garlic, minced
  7. 4 or 5 cups croutons, preferably sourdough
  8. 1/4 to 1/2 cup chicken broth
  9. Salt and freshly ground black pepper
  10. 1/2 teaspoon dijon mustard
  11. 1 tablespoon oil
  12. 8 small fingerling potatoes, washed, sliced into bite-sized pieces (1/4-1/2 inch)
  13. Chicken
  14. 1 (4- to 5-pound) roasting chicken, split in half
  15. 2 or 3 tablespoons butter, softened
  16. Salt and freshly ground black pepper
  17. Paprika
  18. 1-2 tablespoons chopped fresh sage


  1. For the stuffing, heat the butter in a large, heavy skillet over medium-high heat. Add the onions, celery, and 2 tablespoons sage and sauté until very soft, about 12-15 minutes. Add the garlic and saute for 3 minutes more.
  2. Add half the croutons, stir well, and then add the remaining croutons. Stir in 1/4 cup of chicken broth. Remove from the heat. Season with salt and pepper. Cover and let sit for 10 minutes. Stir again to distribute moisture evenly and cover. Add more chicken broth if stuffing seems too dry.
  3. While the stuffing rests, prepare the potatoes. Whisk together the mustard, oil, and remaining tablespoon of fresh chopped sage in a small bowl. Season with salt and pepper. Toss with the potatoes.
  4. Preheat the oven to 450°F.
  5. Stir the potato mixture into the stuffing. Transfer the stuffing to a baking dish or large cast-iron skillet that holds both chicken halves.
  6. Rinse the bird halves and pat dry. Rub the softened butter all over the chicken and under its skin. Season all over with salt and pepper. Place the chicken on top of the stuffing.
  7. Sprinkle generously with the paprika and a little more chopped sage.
  8. Roast for 15 minutes, then reduce heat to 375°F. Continue roasting for about 45 minutes or longer (depending on the size of the chicken), until golden brown and the juices run clear when you prick the meatier part of the thigh. Cover with foil if the chicken is browning too quickly.
  9. When ready, serve directly from the pan set on a hot plate at the center of the table, or transfer the chicken to a cutting board and cut into pieces, then place on a platter with the stuffing. Allow it to rest 10 to 15 minutes before carving.

Serves 4-6.

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