This recipe is my absolute favorite – it's simple, yet elegant. It's the kind of dish that always impresses, whether you're cooking for a cozy night in or a special occasion. I first made it for my friend's birthday, and it was a total hit! Everyone loved the crispy skin and flavorful stuffing. This recipe is very flexible – you can adjust the seasoning and herbs to your liking!
One thing I learned the hard way is not to overstuff the chicken! It can lead to uneven cooking. So, remember to stuff the chicken cavity loosely, but ensure the stuffing is moist and seasoned well. This is key to a fantastic flavourful dish.
Required Equipments
- Roasting pan
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Chef's knife
- Cutting board
- Basting brush
Roasted-Chicken-with-Stuffing
This recipe for roasted chicken with herbed stuffing is a comforting classic, perfect for any occasion. The crispy skin and flavorful stuffing are a match made in heaven!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 70 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is super important for even cooking!
- Pat the chicken dry with paper towels. Trust me, this makes a huge difference in getting crispy skin.
- Season the chicken generously with salt, pepper, and any other herbs you like. I love to use thyme and rosemary – they're my go-to!
- Prepare the stuffing: In a large bowl, combine the bread cubes, onion, celery, sausage (if using), sage, thyme, salt, and pepper. Mix everything until it's well combined.
- Lightly moisten the stuffing with chicken broth or water. You want it moist, not soggy! Add a tablespoon or two at a time until it reaches the right consistency. Too much liquid will result in mushy stuffing.
- Stuff the chicken cavity loosely with the stuffing. Don't pack it in too tightly – it'll expand while cooking!
- Place the chicken in a roasting pan. Add about a cup of chicken broth or water to the bottom of the pan to help keep it moist.
- Roast for approximately 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Baste the chicken with pan juices every 20 minutes or so. This helps keep the skin moist and adds flavor.
- If the skin starts to brown too quickly, loosely tent it with foil.
- Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
- Carve the chicken and serve with the stuffing. Enjoy!
📝 Notes
- For extra flavor, try adding a tablespoon of olive oil to the stuffing.
- Don't overstuff the chicken; leave some room for expansion during cooking.
- If you don't have fresh herbs, you can substitute with dried herbs (use about 1/3 of the amount).
🍎 Nutrition
Calories: 500 kcal
Protein: 40g
Fat: 30g
Carbohydrates: 30g
Fiber: 5g
Calcium: 100mg
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