Baked Chicken Breast, Back And Dressing

1. 1

   Select whole chicken (about 3 pounds) with enough skin to seal rear body cavity. Remove legs, thighs and wings, leaving back, breast and rib cage attached. Rinse and pat dry. Rub with a little cooking oil. Sprinkle with ground thyme, salt and pepper inside and outside. Stuff cavity with your favorite moist dressing and seal cavity with skewers. Bake at 400u00b0 in shallow baking pan. Turn often with tongs until chicken

2. 2

   has browned and back bones begin to caramelize. Dressing should be steaming hot. Cover with loose foil if browning occurs too quickly. Serves 4.

* Per serving · 4 servings · Values may vary.

No additional tips available.