Roast Chicken & Vegetables

Serves: 5
Total Calories: 709


3 to 4 pounds roasting chicken
salt and pepper to taste
1 onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
1 tomato, sliced
Place chicken in an ungreased roasting pan. Sprinkle with salt and pepper to taste. Fill loosely with sage stuffing, allowing room for stuffing to expand. Place onion, carrots and celery around chicken; add enough water to cover vegetables. Cover; bake at 350 degrees for one hour. Add tomato; cover again and bake for 30 additional minutes. Uncover to allow browning; bake for a final 30 minutes, until juices run clear. Place chicken on a platter and carve. Serve stuffing and vegetables separately.
Sage Stuffing:
1 (14-ounce) package sage seasoned stuffing mix
2 to 2 1/2 cups boiling water
1 egg, beaten
1 onion, chopped
1 stalk celery, chopped
dried sage to taste


Place stuffing mix in a large bowl. Add water to desired consistency; toss to moisten. Stir in remaining ingredients until well blended.

Turn leftover bread stuffing into a tasty side dish, or toss in some browned sausage to make it a main dish. Simply spoon stuffing into green peppers or squash halves and bake at 350 degrees until heated through and tender.

Nutritional Facts:

Serves: 5
Total Calories: 709
Calories from Fat: 253

This Roast Chicken & Vegetables recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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