Roasted Chicken with Brussels Sprouts and Butternut Squash Stuffing

INGREDIENTS

• 1 small onion, chopped
• 1 bag bread stuffing
• 16 oz chicken stock
• 1 celery rib, chopped
• 1 garlic clove, minced
• 2 teaspoons dried sage
• bag of frozen brussels sprouts, defrosted then roasted for 20 minutes
• bag of frozen butternut squash cubes, defrosted then roasted for 20 minutes
• 4 chicken breast halves (bone-in, skin on)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

Heat oven to 350°

In a small skillet, saute the onion, celery and garlic in olive oil until tender. Stir in the bread, 8 oz of chicken stock, roasted veggies and 1 tsp. of sage. 

Spread in a baking dish and set aside.

Clean chicken breasts well, removing any excess fat and pat dry. Lightly coat with olive oil, then season all over with salt, pepper and remaining sage.

Lay chicken on top of stuffing mixture in baking dish.

Bake for 25 minutes, or until internal temperature of the chicken reaches 165° 

Remove baking dish from oven, and turn on the oven broiler, allowing it to heat for 10 minutes.

Place baking dish back in the oven, under the broiler, for 3-5 minutes to brown the chicken skin. Making sure to keep your eyes on it. Every broiler is different.

Let chicken rest at least 5 minutes before serving.