Roast Chicken with Fennel and Oat Stuffing

Ingredients

• Chicken:
• 1 (4 1/2-pound) roasting chicken
• Cooking spray
• Stuffing:
• 1 1/2 cups regular oats
• 2 tablespoons butter
• 2 cups sliced leek (about 2 medium)
• 2 cups chopped fennel bulb (about 1 large)
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 teaspoon salt
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon grated orange rind
• 1 egg white, lightly beaten

Preparation

1. Preheat oven to 375°.
2. To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side up, on a broiler pan coated with cooking spray. Bake at 375° for 1 hour and 20 minutes or until a thermometer inserted into meaty part of thigh registers 175°. Let chicken stand 10 minutes. Discard skin.
3. To prepare stuffing, cook oats in a large nonstick skillet over medium-high heat 10 minutes or until lightly toasted and fragrant, stirring frequently. Spoon into a medium bowl.
4. Melt butter in pan over medium-high heat. Add leek and fennel; sauté 8 minutes or until tender. Add leek mixture, broth, and remaining ingredients to toasted oats, and stir well to combine. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Bake at 375° for 20 minutes or until thoroughly heated. Serve with chicken.