roast chicken stuffing recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best roast chicken stuffing recipe

I’m so excited to share this roast chicken stuffing recipe with you all. I’ve been making it for years, and it’s become a staple in our household. Not only is it incredibly delicious, but it’s also super easy to make and can be adapted to suit any occasion.

My kids love helping me prepare the ingredients and watching the chicken roast in the oven. The aroma that fills the kitchen is just amazing, and it’s always a hit at family gatherings. I’ve served this dish at holidays, special events, and even just a regular Tuesday night dinner.

It’s that good! One of the things I love most about this recipe is how versatile it is. You can add or subtract ingredients to suit your taste preferences, and it still turns out amazingly well.

I’ve tried it with all sorts of herbs and spices, from classic thyme and rosemary to more adventurous options like smoked paprika and garlic powder. The key to a great roast chicken stuffing is to use high-quality ingredients and not overstuff the chicken cavity. This ensures even cooking and prevents the filling from spilling out during roasting.

I like to use fresh herbs whenever possible, as they add so much flavor and aroma to the dish. If you’re using dried herbs, be sure to rehydrate them by soaking them in water or broth before adding them to the mixture.

Classic Roast Chicken with Herb Stuffing

4.7 from 1499 votes

A comforting classic dish that combines a juicy roast chicken with a flavorful herb stuffing. Perfect for family dinners or holiday meals.

Prep Time20 mins
Cook Time90 mins
Resting Time0 mins
Total Time1 hr 50 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
Salt
Pepper
2 tbsp olive oil

For the Stuffing

4 cups cubed bread
1 onion, finely chopped
2 stalks celery, finely chopped
1 cup chopped mushrooms
2 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
1/4 cup chopped fresh parsley
1/2 cup chicken broth
Salt
Pepper

For Roasting

1 lemon, halved
4 cloves garlic, unpeeled

👨‍🍳Directions

1Preheat the oven to 425°F.
2Pat the chicken dry with paper towels.
3Season the inside and outside of the chicken generously with salt and pepper.
4Place the chicken breast-side up in a roasting pan.
5In a mixing bowl, combine the cubed bread, chopped onion, celery, mushrooms, minced garlic, thyme, rosemary, and parsley.
6Add the chicken broth and mix well.
7Season with salt and pepper to taste.
8Stuff the chicken cavity with the bread mixture, pressing gently to fill completely.
9Tie the chicken legs together with kitchen twine to help maintain shape during roasting.
10Place the lemon halves and unpeeled garlic cloves in the roasting pan around the chicken.
11Drizzle the chicken with olive oil using a basting brush.
12Roast the chicken in the preheated oven for 30 minutes at 425°F.
13After 30 minutes, reduce the oven temperature to 375°F.
14Continue roasting the chicken for an additional 60-70 minutes, or until the internal temperature of the chicken reaches 165°F.
15Use a meat thermometer to check the temperature in the thickest part of the thigh and wing.
16Baste the chicken with pan juices every 20 minutes to keep it moist and flavorful.
17Once the chicken is cooked through, remove it from the oven and let it rest for 15-20 minutes before carving.
18This allows the juices to redistribute throughout the meat.
19Carve the chicken and serve it with the herb stuffing from the cavity.
20Enjoy your classic roast chicken with herb stuffing!

🔧Equipment

Roasting pan
Mixing bowl
Measuring cups and spoons
Sharp knife
Cutting board
Tongs
Basting brush
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 30g💛Saturated Fat: 8g❤️Cholesterol: 145mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 50g

📝Notes

Tips: For added flavor, consider adding dried fruits or nuts to the stuffing mixture. Ensure the stuffing is cooked through before serving. The internal temperature of the stuffing should reach 165°F.

Watch Video Of How Classic Roast Chicken with Herb Stuffing Works

I love serving this roast chicken stuffing at any occasion because it’s easy to make ahead of time and can be reheated when needed. For large gatherings, I like to prepare multiple chickens at once and let them rest for 10-15 minutes before carving.

This allows everyone to enjoy their meal without feeling rushed or overwhelmed. When storing leftover roast chicken stuffing, be sure to refrigerate or freeze it promptly within two hours of cooking.

❓ Frequently Asked Questions About Roast Chicken with Herb Stuffing

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

For this recipe, you’ll want to use a whole chicken with the backbone removed. This will allow for even cooking and make it easier to stuff the cavity.

Q: Can I use leftover turkey instead of a whole chicken?

Yes, you can definitely use leftover turkey in place of a whole chicken! Simply shred or chop the turkey into bite-sized pieces and proceed with the recipe as instructed.

Q: Do I need to cook the stuffing before putting it inside the chicken?

No, you do not need to cook the stuffing before adding it to the chicken. In fact, cooking the stuffing separately can result in a dry, overcooked filling.

Q: Can I make this recipe ahead of time?

You can prepare the stuffing mixture up to a day in advance and store it in an airtight container in the refrigerator until ready to use.

Q: How long should I roast the chicken?

The roasting time will depend on the size of your chicken, but as a general rule of thumb, you’ll want to roast it at 425°F (220°C) for about 45-50 minutes per pound.

Similar Posts