Nothing says comfort food to me like a roast chicken dinner.  This delicious recipe is not only easy, but you can work it in during the week.  A 12-inch cast iron skillet is a must or you won’t get the same resulting flavors.  Definitely use Chibata bread for the stuffing cubes.  If you have to buy a long loaf, use half and freeze the other half for garlic bread with another meal.

Skillet Roasted Herbed Chicken

1 (4lb.) whole chicken, giblets removed

6 T unsalted butter (divided)

2 T minced fresh sage or 1 tsp. dried (divided)

2 T minced fresh thyme or 1 tsp. dried leaves (divided)

salt and pepper

1 Sweet Vadalia onion chopped

2 ribs of celery chopped

6 C Chibata bread, cut into 1/2 inch cubes

1/3 C chicken broth

2 T sherry or any other white wine

Preheat oven to 375* and adjust rack to the middle of the oven.  Pat the chicken dry with paper towels.

Melt 4 tablespoons of the butter in the microwave.  Stir in dried 1/2 teaspoon sage and 1/2 teaspoon thyme, salt and pepper.  Brush chicken with herb butter then rub it with your hands to make sure the butter gets in to all the nooks and crannies.

Melt 2 tablespoons of butter in the 12 inch cast iron skillet over medium high heat.  Add onions, celery, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Cook for about 5 minutes until soft.  Lower the heat to medium if they start to brown.  Add the rest of the herbs and stir for a minute.  Turn off the heat and place the chicken breast side up on to of the vegetables.  Snuggle the bread cubes around the edges of the chicken.

Place the chicken in the skillet on the rack in the oven USING POT HOLDERS!  Roast until breasts register 160* and the thighs register 175*, about an hour or so.  Rotate skillet halfway through roasting.  Transfer chicken to a plate and loosely cover with foil.  Stir vegetables and bread cubes together and cover for 8 to 10 minutes.  Add accumulated juices from plate to pan along with the broth and the wine.  Stir to combine.  Warm stuffing uncovered, over low heat about 4 minutes.  Remove from heat and cover.  Carve the bird on a board.  Serve with stuffing.  No gravy needed!