Chicken and stuffing is the perfect all-in-one dish for those weeknights when you don’t have a lot of time for preparation or clean-up. It is made all in one sheet pan, so there is only one pan to wash up. The cranberry stir-ins suggestion adds a little wow factor to the basic apple stuffing, so please do use them. Bread stuffing may easily be substituted for the cornbread.
The Author Says: “Chicken and stuffing, made in minutes with pantry-friendly ingredients — what more could you want from a weeknight meal? How about easy cleanup, too.” –Camilla V. Saulsbury
Weeknight Chicken and Stuffing Recipe
1 large tart-sweet apple (such as Gala, Braeburn or Golden Delicious), peeled and very coarsely chopped
1 onion, coarsely chopped
1-1/4 cups (300 mL) coarsely chopped celery
5 Tablespoons (75 mL) unsalted butter, melted, divided use
1-1/4 teaspoons (6 mL) dried thyme
6 cups (1.5 L) plain dry cornbread stuffing (see Tips below)
1-1/4 cups (300 mL) ready-to-use chicken broth
1 whole chicken (about 4 pounds/2 kg), rinsed, patted dry and cut into 10 pieces
Salt and freshly cracked black pepper
1/2 cup (125 mL) dried cranberries, chopped
1/2 cup (125 mL) chopped fresh flat-leaf (Italian) parsley
Preheat oven to 450°F (230°C). Line an 18- by 13-inch (45 by 33 cm) rimmed sheet pan with foil and spray with nonstick cooking spray.
On prepared pan, toss together apple, onion, celery, 3 Tablespoons (45 mL) butter, and thyme. Spread in a single layer. Roast in preheated oven for 10 minutes.
Remove pan from oven and stir apple mixture. Stir in cornbread stuffing. Pour broth over top, stirring until absorbed. Spread out evenly over pan.
Brush chicken with the remaining butter. Moving stuffing mixture aside to make room, add chicken to pan, spacing evenly. Season stuffing and chicken with salt and pepper.
Roast for 25 to 35 minutes or until stuffing is golden brown and an instant-read thermometer inserted in the center of the thickest chicken piece registers 165°F (74°C). If desired, stir cranberries and/or parsley into stuffing.
Yield: 6 servings
•Look for packages (14 to 16 oz/398 to 500 g) of cornbread stuffing in the bread section of the supermarket.
•An equal amount of torn crusty, rustic-style bread or dry crumbled cornbread can be used in place of the cornbread stuffing.
• If the stuffing is browned before the chicken is done, loosely cover the entire sheet pan with foil.
Recipe Source: “200 Best Sheet Pan Meals: Quick and Easy Oven Recipes One Pan, No Fuss!” by Camilla V. Saulsbury (Robert Rose)
Reprinted with express permission.