📖 Instructions

1. Preheat your oven to 375°F (190°C). This is super important for even cooking!
2. Pat the chicken dry with paper towels. Trust me, this makes a huge difference in getting crispy skin.
3. Season the chicken generously with salt, pepper, and any other herbs you like. I love to use thyme and rosemary – they're my go-to!
4. Prepare the stuffing: In a large bowl, combine the bread cubes, onion, celery, sausage (if using), sage, thyme, salt, and pepper. Mix everything until it's well combined.
5. Lightly moisten the stuffing with chicken broth or water. You want it moist, not soggy! Add a tablespoon or two at a time until it reaches the right consistency. Too much liquid will result in mushy stuffing.
6. Stuff the chicken cavity loosely with the stuffing. Don't pack it in too tightly – it'll expand while cooking!
7. Place the chicken in a roasting pan. Add about a cup of chicken broth or water to the bottom of the pan to help keep it moist.
8. Roast for approximately 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
9. Baste the chicken with pan juices every 20 minutes or so. This helps keep the skin moist and adds flavor.
10. If the skin starts to brown too quickly, loosely tent it with foil.
11. Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
12. Carve the chicken and serve with the stuffing. Enjoy!