What's for Dinner? Roast Chicken with Cornbread Dressing

I used a very basic recipe for the dressing, but you can add green pepper, eggs or even garlic. The original calls for sautéing the veggies in butter, but with the price of butter being what it is, I substituted vegetable oil.

bone in chicken breast
garlic powder/salt/pepper/sage/rosemary mixture
vegetable oil
flour
chicken broth

In a large ziploc bag, toss chicken with seasoning mixture. Refrigerate for several hours.

In a large cast iron skillet drizzled with a little oil, begin frying chicken til nice and golden brown on both sides.






Cover with foil and bake about 45 minutes at 350°.

When chicken is cooked through, remove from pan and set aside. Keep warm. Add a little flour to the pan drippings and whisk. Cook for a few minutes. While whisking, add a little chicken broth and make a simple gravy. Taste and adjust as desired.

Meanwhile, prepare dressing.






Dressing
6 cups cornbread, crumbled
2 T vegetable oil
1/2 onion, chopped
1/2 cup chopped celery
1-2 cups chicken broth
pinch each of sage, thyme, marjoram, rosemary (or any combination)
salt and pepper

Preeat oven to 350ºF. Spray a 9x13" pan with cooking spray. Set aside.

In a large pot or Dutch oven over medium heat, drizzle oil. Sauté onion and celery til tender, about 10 minutes.

Remove pot from heat and stir in cornbread.

Stir in chicken broth, using just enough to moisten. Stir in seasonings, blending well. Taste and adjust as desired.

  Scoop cornbread mixture into prepared pan.






Bake for about 30 minutes, or til golden brown.

Serve chicken and dressing covered with gravy.