Ingredients:

  • 1 whole chicken, 4 lbs
  • 4 tbsp unsalted butter, softened
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 cup diced yellow onion
  • 2 cups cubed stuffing bread
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp melted butter

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mash together the softened butter, kosher salt, black pepper, dried thyme, and garlic powder until a thick paste forms.
  3. Pat the chicken completely dry with paper towels and rub the compound butter generously under the skin of the breast and all over the exterior.
  4. In a 9x13 inch baking dish, toss the diced onions and breadcrumbs with melted butter.
  5. Slowly pour in the chicken broth and heavy cream, stirring until the mixture is moist.
  6. Place the seasoned chicken directly on top of the stuffing mixture.
  7. Roast uncovered for 90 minutes, spooning the bubbling liquids from the bottom of the pan over the breast every 30 minutes.
  8. Remove from oven when the internal temperature reaches 165°F (74°C) and the skin is deeply browned.