Roasted Chicken and Potatoes Recipe

In a large skillet, saute celery and onion in butter for 5-6 minutes or until tender. Stir in the poultry seasoning and sage. Place the bread cubes in a large bowl. Stir in celery mixture and chicken broth; gently toss until moistened. Just before baking, loosely stuff chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Combine the paprika, salt and pepper; rub over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 30 minutes. Place the potatoes around chicken; cover and bake 1-1/2 hours longer or until potatoes are tender and a meat thermometer reads 180° for poultry and 165° for stuffing. Sprinkle with parsley. Reserve pan drippings and thicken for gravy if desired. Yield: 4-6 servings.