Skillet-Roasted Chicken and Stuffing
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Appears in Cook's Country February/March 2013, Cook's Country TV
We wanted to make this homey, classic dinner easy enough to enjoy on any night of the week.
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WHY THIS RECIPE WORKS
To translate this holiday classic into a one-pan weeknight meal, we took the stuffing out of the chicken. Sautéed aromatics are the base of the dish, and the chicken—brushed with a flavorful herb butter—roasts right on top of them in the sk...