Homestyle Roasted Poultry Dinner
Homestyle Roasted Poultry Dinner
Ingredients
For the Roasted Poultry
- 3 1/2 pounds whole chicken, giblets removed
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1 yellow onion, quartered
- 1/2 lemon, quartered
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk, warmed
- 1/4 cup sour cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Savory Bread Stuffing
- 6 cups day-old bread, cubed
- 1/4 cup unsalted butter
- 1 cup celery, finely chopped
- 1/2 cup yellow onion, finely chopped
- 1 1/2 cups chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Corn
- 2 cups frozen corn kernels
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the whole chicken dry with paper towels. In a small bowl, combine the melted butter, chopped rosemary, chopped thyme, garlic powder, paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Rub this mixture all over the chicken, including under the skin if desired. Stuff the cavity of the chicken with the quartered onion and lemon.
⏱️ 10 min•🌡️ 400
- 2
Place the chicken in a roasting pan. Roast for 1 hour, then reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. Baste occasionally with pan juices.
⏱️ 105 min•🌡️ 375
- 3
While the chicken roasts, prepare the mashed potatoes. Place the peeled and chunked Russet potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 25 min
- 4
Drain the potatoes thoroughly. Return them to the hot pot and mash with a potato masher until mostly smooth but with some desired lumps. Add the softened butter, warm milk, sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Continue mashing and stirring until creamy and well combined. Taste and adjust seasoning as needed. Cover to keep warm.
⏱️ 10 min
- 5
For the stuffing, melt 1/4 cup butter in a large skillet over medium heat. Add the chopped celery and onion and cook until softened, about 5-7 minutes. Stir in the dried sage, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more until fragrant.
⏱️ 10 min
- 6
Add the cubed day-old bread to the skillet with the vegetable mixture. Pour in the chicken broth and stir gently until the bread cubes are moistened. Transfer the stuffing to a small baking dish (about 8x8 inches) and cover with foil. Bake in the oven alongside the chicken for the last 20-25 minutes of the chicken's cooking time, or until heated through.
⏱️ 25 min•🌡️ 375
- 7
When the chicken is done, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min
- 8
While the chicken rests, prepare the corn. In a medium saucepan, combine the frozen corn kernels, 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook over medium heat, stirring occasionally, until the corn is heated through and tender, about 5-7 minutes.
⏱️ 7 min
- 9
Carve the roasted chicken. Serve generous portions of carved chicken alongside creamy mashed potatoes, savory bread stuffing, and buttered corn. Enjoy your homestyle meal!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homestyle Roasted Poultry Dinner
Ingredients
For the Roasted Poultry
- 3 1/2 pounds whole chicken, giblets removed
- 1/4 cup unsalted butter, melted
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 1 yellow onion, quartered
- 1/2 lemon, quartered
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk, warmed
- 1/4 cup sour cream
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Savory Bread Stuffing
- 6 cups day-old bread, cubed
- 1/4 cup unsalted butter
- 1 cup celery, finely chopped
- 1/2 cup yellow onion, finely chopped
- 1 1/2 cups chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Corn
- 2 cups frozen corn kernels
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the whole chicken dry with paper towels. In a small bowl, combine the melted butter, chopped rosemary, chopped thyme, garlic powder, paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Rub this mixture all over the chicken, including under the skin if desired. Stuff the cavity of the chicken with the quartered onion and lemon.
⏱️ 10 min•🌡️ 400 - 2
Place the chicken in a roasting pan. Roast for 1 hour, then reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching the bone. Baste occasionally with pan juices.
⏱️ 105 min•🌡️ 375 - 3
While the chicken roasts, prepare the mashed potatoes. Place the peeled and chunked Russet potatoes in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 25 min - 4
Drain the potatoes thoroughly. Return them to the hot pot and mash with a potato masher until mostly smooth but with some desired lumps. Add the softened butter, warm milk, sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Continue mashing and stirring until creamy and well combined. Taste and adjust seasoning as needed. Cover to keep warm.
⏱️ 10 min - 5
For the stuffing, melt 1/4 cup butter in a large skillet over medium heat. Add the chopped celery and onion and cook until softened, about 5-7 minutes. Stir in the dried sage, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more until fragrant.
⏱️ 10 min - 6
Add the cubed day-old bread to the skillet with the vegetable mixture. Pour in the chicken broth and stir gently until the bread cubes are moistened. Transfer the stuffing to a small baking dish (about 8x8 inches) and cover with foil. Bake in the oven alongside the chicken for the last 20-25 minutes of the chicken's cooking time, or until heated through.
⏱️ 25 min•🌡️ 375 - 7
When the chicken is done, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min - 8
While the chicken rests, prepare the corn. In a medium saucepan, combine the frozen corn kernels, 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook over medium heat, stirring occasionally, until the corn is heated through and tender, about 5-7 minutes.
⏱️ 7 min - 9
Carve the roasted chicken. Serve generous portions of carved chicken alongside creamy mashed potatoes, savory bread stuffing, and buttered corn. Enjoy your homestyle meal!
⏱️ 5 min