Roast chicken with dressing [poulet roti a l'anglaise]


  • 1 small onion, diced
  • ½ cup diced celery, with leaves
  • 6 slices stale bread, cut into cubes
  • 1 tablespoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon celery salt
  • ½ cup melted butter
  • 1 (3 pound) whole chicken
  • ¼ cup chopped fresh savory


    step 1

    Preheat oven to 350 degrees F (175 degrees C).

    step 2

    Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.

    step 3

    Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.

    step 4

    Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.