Name: Roasted Stuffed Whole Chicken Recipe
Ingredients: 1 Whole Chicken (4-5 lbs): Opt for a good quality, fresh whole chicken. A 4-5 pound chicken will comfortably serve 4-6 people. If you are serving a larger crowd, consider roasting two smaller chickens instead of one very large one, as smaller chickens tend to cook more evenly. Look for chickens labeled “air-chilled” for potentially crispier skin.; 2 Tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits, but any neutral cooking oil like vegetable or canola oil will work. This is used to coat the chicken for even browning and crispy skin.; 2 Tablespoons Unsalted Butter, softened: Butter adds richness and flavor to the chicken skin. Using softened butter makes it easier to spread evenly. You can use salted butter, but reduce the amount of added salt in the seasoning blend.; 1 Lemon, halved: One half is for stuffing inside the cavity for aroma and moisture, and the other half is for squeezing juice over the chicken before roasting to brighten the flavors.; Fresh Herbs (such as Rosemary, Thyme, Sage): A combination of fresh herbs elevates the flavor profile of the roasted chicken. Rosemary, thyme, and sage are classic choices that complement chicken beautifully. Use about 2-3 sprigs of each, or adjust to your liking. Dried herbs can be used in a pinch, but fresh herbs provide a more vibrant and aromatic flavor. Use about 1 teaspoon of dried herb for every tablespoon of fresh herb.; Salt and Freshly Ground Black Pepper: Essential for seasoning. Kosher salt or sea salt is recommended for its clean taste. Freshly ground black pepper offers a more robust flavor than pre-ground pepper.; Optional: Garlic Cloves (2-3 cloves), peeled and smashed: Adding smashed garlic cloves to the chicken cavity infuses the chicken with a subtle garlic aroma.; 1 Tablespoon Olive Oil: Used to sauté the vegetables for the stuffing base.; 1 Large Onion, chopped: Yellow or white onion works well. Onion forms the aromatic foundation of the stuffing.; 2-3 Celery Stalks, chopped: Celery adds texture and a subtle savory flavor to the stuffing.; 2-3 Carrots, chopped: Carrots contribute sweetness and color to the stuffing.; 8 oz (about 4 cups) Cubed Bread, day-old: Day-old bread is crucial for stuffing. It’s slightly dried out, which prevents the stuffing from becoming soggy. Use a crusty bread like sourdough, baguette, or Italian bread. You can also use cornbread or challah for different flavor profiles. Cut the bread into roughly 1-inch cubes.; 1 cup Chicken Broth or Stock: Moistens the stuffing and adds flavor. Low-sodium chicken broth is recommended to control the salt level. You can also use vegetable broth or even white wine for a richer flavor.; ½ cup Fresh Parsley, chopped: Adds freshness and a vibrant green color to the stuffing. Italian flat-leaf parsley is preferred for its robust flavor.; ½ cup Dried Cranberries or Raisins (optional): Adds a touch of sweetness and chewiness to the stuffing, creating a delightful contrast to the savory flavors. Dried cranberries are a classic choice, but raisins or even chopped dried apricots can be used.; ½ cup Chopped Nuts (such as Walnuts, Pecans, or Almonds), toasted (optional): Adds crunch and nutty flavor to the stuffing. Toasting the nuts enhances their flavor and texture. Walnuts, pecans, or slivered almonds are good options.; 1 teaspoon Dried Thyme: Adds a warm, earthy flavor to the stuffing.; ½ teaspoon Dried Sage: Complements the thyme and adds a classic stuffing flavor.; ½ teaspoon Dried Rosemary: Adds a piney, aromatic note to the stuffing.; Salt and Freshly Ground Black Pepper: To season the stuffing.

Ingredients

Scale

For the Chicken:

1 Whole Chicken (4–5 lbs): Opt for a good quality, fresh whole chicken. A 4-5 pound chicken will comfortably serve 4-6 people. If you are serving a larger crowd, consider roasting two smaller chickens instead of one very large one, as smaller chickens tend to cook more evenly. Look for chickens labeled “air-chilled” for potentially crispier skin.

2 Tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits, but any neutral cooking oil like vegetable or canola oil will work. This is used to coat the chicken for even browning and crispy skin.

2 Tablespoons Unsalted Butter, softened: Butter adds richness and flavor to the chicken skin. Using softened butter makes it easier to spread evenly. You can use salted butter, but reduce the amount of added salt in the seasoning blend.

1 Lemon, halved: One half is for stuffing inside the cavity for aroma and moisture, and the other half is for squeezing juice over the chicken before roasting to brighten the flavors.

Fresh Herbs (such as Rosemary, Thyme, Sage): A combination of fresh herbs elevates the flavor profile of the roasted chicken. Rosemary, thyme, and sage are classic choices that complement chicken beautifully. Use about 2-3 sprigs of each, or adjust to your liking. Dried herbs can be used in a pinch, but fresh herbs provide a more vibrant and aromatic flavor. Use about 1 teaspoon of dried herb for every tablespoon of fresh herb.

Salt and Freshly Ground Black Pepper: Essential for seasoning. Kosher salt or sea salt is recommended for its clean taste. Freshly ground black pepper offers a more robust flavor than pre-ground pepper.

Optional: Garlic Cloves (2-3 cloves), peeled and smashed: Adding smashed garlic cloves to the chicken cavity infuses the chicken with a subtle garlic aroma.

For the Stuffing:

1 Tablespoon Olive Oil: Used to sauté the vegetables for the stuffing base.

1 Large Onion, chopped: Yellow or white onion works well. Onion forms the aromatic foundation of the stuffing.

2–3 Celery Stalks, chopped: Celery adds texture and a subtle savory flavor to the stuffing.

2–3 Carrots, chopped: Carrots contribute sweetness and color to the stuffing.

8 oz (about 4 cups) Cubed Bread, day-old: Day-old bread is crucial for stuffing. It’s slightly dried out, which prevents the stuffing from becoming soggy. Use a crusty bread like sourdough, baguette, or Italian bread. You can also use cornbread or challah for different flavor profiles. Cut the bread into roughly 1-inch cubes.

1 cup Chicken Broth or Stock: Moistens the stuffing and adds flavor. Low-sodium chicken broth is recommended to control the salt level. You can also use vegetable broth or even white wine for a richer flavor.

½ cup Fresh Parsley, chopped: Adds freshness and a vibrant green color to the stuffing. Italian flat-leaf parsley is preferred for its robust flavor.

½ cup Dried Cranberries or Raisins (optional): Adds a touch of sweetness and chewiness to the stuffing, creating a delightful contrast to the savory flavors. Dried cranberries are a classic choice, but raisins or even chopped dried apricots can be used.

½ cup Chopped Nuts (such as Walnuts, Pecans, or Almonds), toasted (optional): Adds crunch and nutty flavor to the stuffing. Toasting the nuts enhances their flavor and texture. Walnuts, pecans, or slivered almonds are good options.

1 teaspoon Dried Thyme: Adds a warm, earthy flavor to the stuffing.

½ teaspoon Dried Sage: Complements the thyme and adds a classic stuffing flavor.

½ teaspoon Dried Rosemary: Adds a piney, aromatic note to the stuffing.

Salt and Freshly Ground Black Pepper: To season the stuffing.

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Instructions

Preparation (30-45 minutes):

Preheat Oven and Prepare Baking Pan: Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Prepare a roasting pan with a roasting rack. If you don’t have a roasting rack, you can use roughly chopped vegetables (like onions, carrots, and celery) to elevate the chicken, which will allow for better air circulation and even cooking.

Prepare the Chicken: Remove the chicken from its packaging. Remove and discard the giblets and neck from the cavity (or save them for making stock). Pat the chicken thoroughly dry inside and out with paper towels. Drying the chicken skin is crucial for achieving crispy skin.

Make the Stuffing: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and carrots and sauté until softened, about 5-7 minutes. Season with salt and pepper.

Combine Stuffing Ingredients: In a large bowl, combine the sautéed vegetables, cubed day-old bread, chicken broth, chopped parsley, dried cranberries (or raisins, if using), toasted nuts (if using), dried thyme, dried sage, dried rosemary, salt, and pepper. Mix well to combine, ensuring the bread is evenly moistened with the broth. The stuffing should be moist but not soggy. If it seems too dry, add a little more broth, one tablespoon at a time. If it’s too wet, add more bread cubes.

Stuff the Chicken: Gently spoon the stuffing into the cavity of the chicken. Do not overstuff the chicken, as this can prevent it from cooking evenly and can also lead to soggy stuffing. Leave some space for the stuffing to expand during cooking. If you have leftover stuffing, you can bake it separately in a greased baking dish alongside the chicken during the last 30-40 minutes of roasting.

Truss the Chicken (Optional but Recommended): Trussing the chicken helps it cook more evenly and maintains a compact shape for a more attractive presentation. Use kitchen twine to tie the legs together and tuck the wing tips under the body of the chicken. If you don’t want to truss, simply tuck the wing tips under the body.

Prepare the Chicken for Roasting: Place the stuffed and trussed chicken on the prepared roasting rack in the roasting pan. Rub the chicken all over with softened butter, ensuring even coverage. Drizzle with olive oil. Season generously with salt and freshly ground black pepper, ensuring you season all sides of the chicken. Squeeze the juice of half a lemon over the chicken. Place the lemon halves and smashed garlic cloves (if using) inside the chicken cavity with the stuffing.

Add Herbs to Roasting Pan: Scatter fresh rosemary, thyme, and sage sprigs around the chicken in the roasting pan. This will infuse the chicken and pan drippings with aromatic herb flavors.

Roasting (1 hour 15 minutes – 1 hour 45 minutes):

Roast at High Heat Initially: Roast the chicken in the preheated oven at 400°F (200°C) for the first 30 minutes. This initial high heat helps to crisp up the skin.

Reduce Oven Temperature and Continue Roasting: Reduce the oven temperature to 350°F (175°C) and continue roasting for another 45 minutes to 1 hour 15 minutes, or until the chicken is cooked through. The exact roasting time will depend on the size of your chicken and your oven.

Check for Doneness: The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). The juices should run clear when you pierce the thigh with a fork. The legs should also move easily in their sockets.

Baste the Chicken (Optional): For extra moistness and flavor, you can baste the chicken with the pan drippings every 20-30 minutes during the roasting process.

Rest the Chicken: Once the chicken is cooked through, remove it from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.

Carving and Serving:

Remove Stuffing (Optional): If desired, carefully remove the stuffing from the chicken cavity before carving. This can make carving easier and prevent the stuffing from getting squished. However, some people prefer to carve with the stuffing inside.

Carve the Chicken: Carve the chicken into serving pieces. Start by removing the legs and thighs. Then, slice the breast meat.

Serve: Arrange the carved chicken on a platter. Serve the stuffing alongside. Drizzle the pan juices over the chicken and stuffing.

Nutrition

Serving Size: one normal portion
Calories: 500-700
Fat: 25-40g
Carbohydrates: 30-40g
Fiber: 3-5g
Protein: 40-50g