Every time I roast chicken I throw potatoes and veggies under the roasting rack. You HAVE TO. You cannot roast too many onions either. It is just too good. Roasted in the chicken drips..... heaven.
A few years ago, while herding my grand kiddies, I started making roast chicken breasts with dressing, stuffing for you foreigners.
Four people.
Two whole Breasts, skin on, split and boned, seasoned to taste.
One package Bells Dressing prepared to box. (size dependent on crowd.)
Three sticks of celery.
One large onion.
Grind vegies in blender and mix with dressing.
Put the dressing in pan and cover with cookie cooler, put chicken on the grid and roast, drippings will fall in to dressing.
I serve with Mashed and Squash and brown sugar, gravy of course.