Stuffed Chicken Breast and Roasted Broccoli

A new way to cook a weeknight roast, this bone-in, whole chicken breast stays juicy in the oven, especially with stuffing tucked under the skin.

Ingredients:
½ loaf Italian bread (5 ounces)
1 celery stalk, thinly sliced
½ teaspoon dried rubbed sage
½ small onion, chopped
⅓ cup dried cranberries
4 tablespoons olive oil

Directions:

Preheat oven to 450̊. In a medium bowl, combine bread, celery, sage, onion, cranberries and 1 tablespoon oil. Season stuffing with salt and pepper. Set aside.

Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breast bone with a paring knife. Generously season under and over skin with salt and pepper.

Place stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet. To help the chicken cook evenly, break the breast bone. Place chicken skin side up on a work surface and push down firmly with the palm of your hand. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165̊, 45 minutes to 1 hour. Tent with aluminium foil, and let rest for 15 minutes.

While chicken is resting, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing once. Remove breast from bone; slice crosswise, and serve chicken with broccoli.