roast chicken and stuffing recipe

Written ByJenny Smyth Posted on
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The Best roast chicken and stuffing recipe

I’ve always loved a good roast chicken and stuffing recipe, it’s a classic for a reason. The combination of the tender, juicy chicken and the savory, herby stuffing is a match made in heaven. I’ve tried many different variations over the years, but this one remains my go-to.

It’s easy to make and always impresses my family and friends. The best part is that it’s perfect for any occasion, whether it’s a special holiday meal or just a regular Tuesday night dinner. I love that it’s a comforting, homey dish that never fails to put a smile on everyone’s face.

The key to this recipe is in the technique – learning how to properly truss the chicken and cook it to perfection is an art form that takes some practice to master. But trust me, it’s worth it. The end result is a beautifully cooked bird with crispy skin and tender meat that falls apart easily.

And let’s not forget the stuffing – made with fresh herbs like thyme and rosemary, it adds a depth of flavor that elevates the whole dish. I’ve served this recipe at countless family gatherings and holiday meals over the years, and it’s always been a hit. My kids love helping me prepare the ingredients and get involved in the cooking process – they’re old enough now to take on some of the more advanced tasks like basting the chicken with melted butter.

It’s become a special tradition for us, one that I cherish every year. One of the things I appreciate most about this recipe is its health benefits – roasted chicken is an excellent source of lean protein, and when paired with fresh herbs like thyme and rosemary, it makes for a nutritious meal that’s good for body and soul.

Roast Chicken and Stuffing

4.9 from 828 votes

A classic roast chicken with savory herb stuffing, perfect for a Sunday dinner. The chicken is roasted until golden and juicy, while the stuffing bakes to a crispy top.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chicken

1 whole chicken (4-5 lbs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 lemon, halved
4 sprigs fresh thyme

For the Stuffing

6 cups stale bread cubes
1/2 cup unsalted butter
1 large onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tsp dried sage
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups chicken broth
1 large egg, beaten

👨‍🍳Directions

1Preheat your oven to 375°F.
2Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes.
3In a large skillet over medium heat, melt the butter.
4Add the diced onion and celery and cook for 5 minutes until softened, then stir in the garlic and cook for 1 minute more.
5In a large bowl, combine the bread cubes, cooked vegetables, sage, thyme, salt, and pepper.
6Pour the chicken broth over the mixture and toss gently, then stir in the beaten egg until evenly moistened.
7Pat the chicken dry with paper towels.
8Rub the olive oil all over the skin, then season generously with salt and pepper.
9Stuff the cavity with the lemon halves and thyme sprigs.
10Spoon the stuffing into the chicken cavity, filling it loosely (do not pack).
11Place any remaining stuffing in a buttered baking dish and set aside.
12Place the chicken breast-side up on the rack in the roasting pan.
13Roast for 1 hour, then baste with pan juices and add the extra stuffing dish to the oven.
14Continue roasting for another 20-30 minutes until the internal temperature reaches 165°F in the thigh and the juices run clear.
15The skin should be golden brown and crisp.
16Remove the chicken from the oven and let it rest for 15 minutes before carving.
17Serve with the baked stuffing on the side.

🔧Equipment

Roasting pan with rack
Large skillet
Mixing bowl
Meat thermometer
Basting brush
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 145mg🧂Sodium: 890mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 38g

📝Notes

For a crispier skin, pat the chicken dry thoroughly before seasoning. Leftover stuffing can be refrigerated and reheated the next day.

Watch Video Of How Roast Chicken and Stuffing Works

This roast chicken and stuffing recipe has been a staple in our household for years – it never fails to impress my family and friends with its rich flavors and comforting warmth.

Whether we’re serving it up on holidays or just on regular weeknights, this dish always hits the spot.

And with its ease of preparation and adaptability to different tastes, it’s become an essential addition to our meal planning repertoire.

❓ Frequently Asked Questions About Roast Chicken and Stuffing

Q: What type of chicken should I use for this recipe?

A: For this recipe, you’ll want to use a whole chicken – either 3-4 pounds or larger will work well. If you prefer to use smaller birds, you can adjust the cooking time accordingly.

Q: Can I make this recipe ahead of time?

A: While you can prep some of the ingredients ahead of time – such as chopping the herbs or making the stuffing – it’s best to assemble and cook the chicken on the day of serving.

Q: How do I ensure my chicken is cooked through?

A: The best way to check for doneness is by inserting a meat thermometer into the thickest part of the breast – if it reads 165 degrees Fahrenheit or higher, it’s done. You can also check by cutting into one of the thighs – if it feels tender and falls apart easily, it’s ready.

Q: Can I substitute different herbs in place of thyme and rosemary?

A: While thyme and rosemary are classic choices for this recipe, feel free to experiment with other herbs like sage or oregano if you prefer their flavor profile.

Q: What type of pan is best for roasting this chicken?

A: A large roasting pan with high sides will give you plenty of room to cook both the chicken and stuffing without overcrowding them. You can also use a Dutch oven or heavy-duty casserole dish if you prefer.

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