Skillet-Roasted Chicken and Stuffing
We wanted to make this homey, classic dinner easy enough to enjoy on any night of the week.
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 skillet. Scattering the bread cubes around the bird before it goes into the oven simultaneously toasts them and allows them to soak up the flavorful juice as the chicken roasts. While the chicken rests on a carving board, a quick stir and a splash of broth moisten the stuffing, and a few minutes later dinner is on the table.