Garlic Roast Chicken with Stuffing
Roasted Garlic Chicken with Stuffing Mix
A while ago, my good friend shared with me a family recipe which requires the use of stuffing mix and it looked so delicious it made me want to try it. With the Christmas season nearing, I grabbed two packets of stuffing mix from the supermarket. Before I try my friend’s recipe, I thought I will first make a Christmas-related recipe with it (the traditional roast poultry with stuffing mix) because I am somewhat infected with the year-end festive season cooking. I think the combination of the cubed bread stuffing and the roasted chicken looked deliciously rustic. Every year, I roast chicken instead of turkey since there are only 2 of us, and I find chicken more affordable and the meat is juicer than turkey. There was this one time, my xl roasted chicken was mistaken for a turkey hehehe…
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Roasted bread cubes stuffing & vegetables
Stuffing mix – essentially cubed bread with herbs and spices. You can use any brand.
Close up of the bread cubes stuffing I used for this recipe
Stuffing (Stove-top recipe)
Ingredients
- a small knob of butter
- 3 cups of stuffing mix (cubed bread seasoned with herbs)
- 4 stalks celery, diced
- 1 onion, chopped finely
- 4 garlic cloves, peeled
- 3/4 cup chicken broth
- 2 sprigs thymeDirections
1. Melt butter in pan. When the butter is melted fully, ‘sweat’ celery and onions on medium low heat for about 3 minutes.
2. Add chicken broth and bring to a gentle simmer. Turn off the flame and add stuffing mix, thyme and garlic, lightly coating the bread cubes with the broth. Allow to cool.
Garlic Roast Chicken
Ingredients
- 1 chicken (cavity emptied & cleaned, head/neck & feet removed – you can ask your butcher to prepare this for you)
- 4 roasting potatoes (such as baby, Brastagi and red potatoes)
- 4 carrots, peeled and chop to chunks
- 2 sprigs fresh thyme (and/or rosemary)
- half bulb garlic, separated to cloves and peeled
- sea salt and freshly cracked black pepper
- garlic powder
- half lemon, quartered
- olive oilDirections
1. Using a pastry brush, brush chicken with olive oil evenly all over the chicken, not forgetting the area near the joints. Season with sea salt rub, freshly cracked black pepper and garlic powder.
2. Truss the chicken by tying the chicken thighs together with kitchen twine. Loosely fill (to allow room for stuffing to expand during roasting) the cavity of the chicken with cooked stuffing mix.
3. In a roasting tray, coat potatoes and carrots in olive oil (about 1 tbsp) and season with sea salt and black pepper. Arrange one layer on roasting tray. Add thyme, garlic cloves, bay leaves and lemon.
3. Place chicken on a higher wire rack in the oven, with the roasted vegetables tray beneath it to catch the chicken juices. If you don’t have a wire rack you can prop the chicken on top of the vegetables in the tray. Roast chicken with vegetables tray beneath it in preheated oven of 220C for half hour.
4. After half hour, take out the chicken and baste it with olive oil all over the chicken skin. Return chicken to the wire rack in oven and bake for another 20 minute at 220C and after that, baste chicken once more with olive oil.
5. At this point, add the remaining stuffing mix to the vegetables tray and mix well. Roast chicken and vegetables at 200C for 20 minutes, or until the chicken is cooked.
6. Cover roasted chicken with aluminium foil and allow it to relax for at least 5 minutes or more before carving.
7. Serve dinner plate with roast chicken, roasted stuffing and vegetables and not forgetting the crispy chicken skin.
More Roast Chicken Ideas
- Easy Roast Chicken
- Roast Chicken with Glutinous Rice Stuffing
- Roast Chicken with Garlic, Lemon and Thyme
Related Recipe
- How to Make Chicken Stock From Roast Chicken
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I’m submitting this recipe to Aspiring Bakers #2: Christmas!, a monthly web event started by Small Small Baker and hosted this month by Passionate about Baking.
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{ 53 comments… read them below or add one }
WOW! The chicken looks so nicely roasted and I love the stuffing. BTW what is the size of the chicken?
this was one medium size … u know NTUC, the sakura brand ;)
Do you flip the chicken to bake again after 20mins and a new coat of olive oil?
What do you mean by “flip”?
after basting with olive oil, yes return to oven to bake.
Oh i meant to turn the chicken upside down to roast the other side.
oic! Nope I did not do so …
I actually like the chestnut stuffing for the braised duck in some Teochew restaurants in Singapore.
I can’t resist this delicious looking stuffed chicken. This is great for Christmas dinner!
you always have the most delicious roasted chicken!!!
YUMMY! As festive as this roasted chicken is, I can have this anytime hehe
Yum…roast chicken is our all-time favourite. Even in summer, we’d crave it, then pop one in oven. Enjoy the moist and juicy chicken meat together with delicious veggies. Your step-by-step pictures are very professional. Great job.
Oooouuu!
For a while i thought it was a turkey! Heeeee. Your chicken really XL size!
Gorgeous roast ;)
My galfriend taught me a tip you might wish to consider:
- make slits just under the skin (I do that from the bottom opening) and insert knobs of butter in between (you can use homemade garlic butter) and *rub*, focus mainly on the breast areas.
That way, you can save the oil brushing mid-way and the meat will still be soft and tender.
hi emy thanks for sharing … yup I did try that method before http://www.noobcook.com/roast-chicken-with-garlic-lemon-and-thyme/ but even with that, I still like to baste the chicken … and nowadays too lazy & just skip the step of stuffing butter underneath the skin :P
A beautifully roasted stuffed bird. Thanks for the step by step instructions.
wow, looks delish! will wanna try this out for xmas this time! where can i get garlic powder in spore?
McCormick brand … can find at most supermarkets, where the bottled herbs and spices are :)
Going to come back here to re look at your instructions when I have the guts enough to cook a whole roast chook! It looks sooo impressive!
Beautifully presented! Too bad, I am not a fan of stuffing.
the chicken is roasted so nicely, this is a great dish for xmas eve dinner :)
Yes, turkey is so expensive! Chicken is a great sub if cooking for just 2. Looks so good with the stuffing!
Ya, turkey is expensive in Malaysia!!! My close colleagues/friends and I are gonna have a potluck around the holiday season … They requested for a roast … but roast turkey!!! I may hold back to that idea and stick with chicken instead since it’s more fiscally feasible … LOL!
Yours definitely fits for the king! Perfect X’mas dish!
no you should do a turkey – you can definitely pull it off!! ;)
WOW, the roasted chicken looks so yummie, what a great meal.
Even when I did eat meat, stuffing was always my favorite part of holiday dinners. This looks great and love the step-by-step.
Beautiful roast chicken! The mix of vegetables roasting under the chicken look great too. The olive oil basting gives the chicken great color.
Hi! Thanks for the recipe! I have tried it out and i got one small problem….the bread cubes absorbed all the sauce from the roast chicken after it was mixed with the roasted vege so the final product was a little dry withou the sauce. Any idea what i can do to retain the sauce? Thanks in advance!
hi! woah you are fast in trying it out! hope you like the chicken. the bread cubes are supposed to absorbed the chicken juices and remain quite dry and crisp, I don’t think it’s supposed to be soggy type (except the ones stuffed inside the cavity) if that’s what you’re going for ;)
Hi wiffy, the bread crumbs get soggy, as they absorb the drippings from the chiken roasting above.
my bread cubes may be slightly drier because they are not touching the chicken. If you want drier bread cubes, you can leave it in the oven for a bit longer (after the chicken is taken out) to bake them till crisp. You may need to pick out the cooked veggies first.
Hi, it’s e chicken that became pretty dry. Because the bread cubes absorbed all e juices around e chicken and inside e chicken too. I also tried your minimalist roast chicken and I didn’t have this problem. How do I keep e chicken juicy? Thanks!
I’m not sure why yours did not turn out juicy like the minimalist roast chicken. Did you let the chicken rest before carving? did you roast it at the same temperature as the minimalist chicken?
Yup i did let it rest first and it was roasted at the temp specified in your recipe. Can it be because the chicken was very close to the heating coils when i propped it on top of the vege? When i did the minimalist roast chicken, it wasn’t a full chicken. I only had half a chicken so it wasn’t that near. My oven is a really tiny one – those portable kind. But thanks anyway for your suggestions. I just tried your potato and leek soup today. It was GREAT!!!! :)
Forget the packets, it’s so very easy to make your won delicious stuffing with breadcrumbs/ old bread, then add whatever you have and like e.g for me : little knobs of butter, lemon zest, herbs, whatever I have , today it’s thyme, rosemary , paresly and chives, then Blitz . Heat a shallow frying pan, melt buter , not too much, and olive oil, add some smashed garlic to your taste, do not nurn it, stir in the blitzed mix, take off the heat out onto a shallow baking tin in the oven for 30 mins…delicious on its own.
This will be my first attempt to roast a chicken during Christmas rather than purchase cooked ones. Hopefully it will be a success, if not I will have to call for KFC delivery. Hehe… Can I know where to buy kitchen twine? As a beginner, should I omit the stuffing? Is it easy to apply the butter paste under the skin? Thanks.
hi juhuacha, kitchen twine – can buy at Daiso… only S$2!
Yep you can omit the stuffing. you can just stuff the cavity with herbs like thyme & rosemary, garlic cloves, lemon etc … check out my other roast chicken recipe.
as for applying butter paste under the skin – you mean this? http://www.flickr.com/photos/76973219@N00/3137484200/ … it’s not difficult at all but you have to be careful not to tear the skin while doing so. check out this recipe which uses this technique.
hope my roast chicken recipe will not disappoint you this Christmas and you don’t have to resort to KFC, lol :p
Hi Wiffy,
It takes me half a day to explore and prepare the chicken for roasting. Glad that it turns out nice and juicy. Thanks for yr recipe.
Looks so yummy!! Will be trying out tis Friday => can I check with you whether I can roast cobs of corn as well besides the potatoes and carrots? My son just loves corn
oh yes you can! you can use any veg you like. If I’m not wrong, corn takes a shorter time, you may want to cut them to smaller chunks then wrap in foil like what I did here: http://www.noobcook.com/minimalist-roast-chicken/, or add them in later.
Hi, i just tried your recipe today! the chicken taste really delicious & juicy.. just don know why, my carrots and potatoes were burnt after the 2nd time i return it into my oven.. i did coat them with olive oil…
maybe the oven heat is too high … every oven is different. you can either turn down the heat slightly, or add them in a bit later. Also, I use harder type of roasting potatoes such as baby potatoes.
Thank you for your reply! Will try it again today! May you and your family have a Merry Christmas…
wow this looks amazing and my family just loves garlic…think this could work on a big turkey? Any additional tips on how to do it?
I’ve not roasted a turkey before so I don’t have any tips, though I think the recipe can be applied ;)
Oh no I can’t find the breadcrumbs at ntuc ):
I saw it at NTUC finest and Cold Storage. I think normal NTUC don’t usually carry this item.
ahhh thanks! (: i went to the big NTUC at Hougang Point and was disappointed not to find any. Anyway i made the chicken without the stuffing :D
I honestly don’t know how I’ve never thought of stuffing a chicken before (DUH!), but it is genius. I have to do this immediately!
Where can you buy string for trussing?
Hi, I bought mine from Daiso Singapore
cant wait to make this
cant wait to make this
Looks yummy! will try this for Christmas and will inform you about the result :)