No waiting until Thanksgiving when you can make this tender, oven-roasted chicken filled with savory bread stuffing any time of year!
Satisfy your sweet tooth with this easy-to-make recipe for Stuffed Roasted Chicken.
1. Info for Stuffed Roasted Chicken
- Cook Time: 2 hr 20 min
- Total Time: 2 hr 20 min
- Servings: 4
- Calories: 674 kcal
2. Ingredients for Stuffed Roasted Chicken
- 1 whole roasting chicken (4-5 lb.)
- 2 tsp. salt
- Black pepper
- 1 Tbsp. butter (softened)
- 1 Tbsp. olive oil
- 4 oz. day old baguette
- 1/4 onion
- 1 stalk celery
- 1 clove garlic
- 1 Tbsp. butter
- 1/2 tsp. dried thyme
- 1/4 tsp. dried rosemary
- 1/4 tsp. dried sage
- 1/4 tsp. salt
- Black pepper
- 2/3 cup chicken broth
3. Directions:
3.1 Preheat
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Preheat the oven to 425°F.
3.2 Prep
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Line a baking sheet with aluminum foil, and position a wire rack in the pan.
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Remove and discard the giblets from the cavity of the chicken.
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Liberally season the chicken inside and out with the salt and black pepper.
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Stir the softened butter and olive oil together in a small bowl until mostly combined. With clean hands, rub the mixture over the surface of the chicken and under the breast skin.
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Place the chicken on the wire rack breast side up. Tie the legs together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
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Cut the baguette into 1/2-inch cubes.
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Finely dice the onion and celery. Mince the garlic.
3.3 Stove
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Set a large skillet over medium heat and melt the butter, then add the onion and celery. Sauté, stirring occasionally, until the vegetables are soft and translucent, 5-7 minutes.
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Add the garlic and dried herbs to the skillet and sauté for 30 seconds longer.
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Add the bread cubes to the skillet. Stir with a rubber spatula to coat. Season with salt and black pepper.
3.4 Prep
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Remove the skillet from the heat and transfer the contents to a large mixing bowl.
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Drizzle chicken broth over the bread cubes. Stir until the bread is evenly moistened.
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Spoon the stuffing into the chicken, taking care not to pack it too tightly. There may be some stuffing left unused.
3.5 Oven
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Roast the chicken on middle rack of oven until the thickest part of the breast reaches an internal temperature of 160°F, 60-80 minutes.
3.6 Check
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Check to see that chicken is done. Remove from oven or add time as needed.
3.7 Serve
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Allow chicken to rest for 10 minutes before serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.
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