Description
A traditional Roast Stuffed Chicken is one of the most beautiful main dishes, but don't let it intimidate you. It's incredibly easy to make and has everything you need for a meal in one pan. Serve this stuffed whole chicken as a show-stopping meal for a special occasion, or make it every week for a Sunday roast dinner. It'll quickly become a new family favorite!
Ingredients
- 1 whole chicken (3 pounds)
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- ¼ cup butter, melted
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 box (6 ounces) chicken stuffing, homemade or store bought
- chicken gravy or turkey gravy (optional, for serving)
Instructions
- Use a paper towel to pat the whole chicken completely dry. This helps create an extra crispy skin when roasting. Generously rub salt and pepper all over the chicken, inside and out. Set aside for at least 30 minutes or refrigerate overnight.
- Preheat oven to 350 F.
- In a small mixing bowl, add melted butter, paprika, garlic powder, thyme, and rosemary. Stir to mix well. Generously rub the butter mixture all over the outside of the chicken.
- Slowly add the stuffing inside the cavity of the chicken. Truss the chicken by tying the chicken snugly with kitchen string so that legs stay close to the body. Tuck the wing tips under the chicken.
- Place the whole chicken breast side up on a roasting rack in a roasting pan. If you don't have a roasting rack, you can place the chicken directly on top of some chopped vegetables such as carrots and onions.
- Roast the chicken for 1 to 1.5 hours depending on the size of the chicken, until the internal temperature reaches 165F as read on a meat thermometer (As a rule of thumb, you need to bake 20-25 minutes per pound for the whole chicken at 350F). Baste the chicken with the pan drippings every 20 minutes to promote browning and to infuse more flavor into the chicken.
- Optional broil: To make chicken skin extra crispy and browned, turn on the broil setting to high and broil for an additional 5 minutes. Keep a close eye on the broiler because things can heat up and burn quickly.
- Remove the pan from the oven and let it sit at room temperature for at least 15 minutes before serving (the chicken is still cooking gradually from the residual heat).
- Slice the chicken and serve with gravy and extra stuffing on the side, if desired.
Notes
How to store: Store leftover chicken in an airtight container in the fridge for 3-4 days.
How to reheat: To reheat leftover roasted chicken, either warm a serving in a large skillet over medium heat, microwave it, or bake it in the oven or air fryer at 350 for 5-7 minutes with a drizzle of gravy.
How to freeze: Let the chicken cool in the fridge, then remove the meat from the bird and store it in a freezer-safe container. Freeze for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Chicken
- Method: Roast
- Cuisine: American