Ingredients:

  • 1 (3-4 lb) whole chicken, giblets removed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup chicken broth
  • 1 loaf (approx. 1 lb) day-old bread, cubed
  • 1/2 cup unsalted butter
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2-3 cups chicken broth (plus more if needed)
  • 1/4 cup chopped fresh parsley (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Pat the chicken dry with paper towels. In a small bowl, combine olive oil, salt, pepper, paprika, garlic powder, and onion powder. Rub the mixture all over the chicken, inside and out.
  2. Melt butter in a large skillet over medium heat. Add onion and celery and sauté until softened, about 5-7 minutes.
  3. In a large mixing bowl, combine the cubed bread, sautéed vegetables, sage, thyme, marjoram, poultry seasoning, salt, and pepper.
  4. Add the beaten eggs and 2 cups of chicken broth to the bread mixture. Toss gently to combine. Add more broth, 1/2 cup at a time, until the dressing is moist but not soggy. Stir in parsley, if using.
  5. Spoon the dressing into the bottom of the roasting pan. Place the prepared chicken on top of the dressing. Pour 1/2 cup chicken broth into the bottom of the pan.
  6. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. If the chicken skin is browning too quickly, tent the pan loosely with foil.
  7. Let the chicken and dressing rest for 10-15 minutes before carving the chicken and serving.