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Roast Chicken with Stuffing

   

Roast Chicken with Stuffing Recipe

Check Out: Easy Roast Chicken Recipe

I love Christmas as it’s the time when our supermarkets stock festive ingredients only during this season, such as stuffing mix (seasoned bread cubes) for making traditional stuffed roasted poultry. In this recipe, the combination of roasted chicken with cubed bread stuffing and potatoes looked and tasted deliciously rustic.

Printable Recipe
 Step-by-Step
Stuffing Mix Stuffing mix is essentially cubed bread with herbs and spices. You can use any brand.
Roast Chicken with Stuffing Recipe Prepare stuffing by melting some butter in a pan and cooking the celery and onions on low heat. Add chicken broth, bring to a simmer. Add stuffing mix, thyme and garlic, lightly coating the bread cubes with the broth. Allow to cool.
Roast Chicken with Stuffing Recipe Brush olive oil evenly all over the chicken. Season with salt rub, freshly cracked black pepper and garlic powder.
Roast Chicken with Stuffing Recipe Truss the chicken by tying the chicken thighs together with kitchen twine. Loosely fill (to allow room for the stuffing to expand during roasting) the cavity of the chicken with cooked stuffing mix.
Roast Chicken with Stuffing Recipe 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.
Roast Chicken with Stuffing Recipe 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 220°C (428°F) for half hour.
Roast Chicken with Stuffing Recipe Take the chicken out 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 220°C (428°F) and after that, baste chicken once more with olive oil.
Roast Chicken with Stuffing Recipe Add the remaining stuffing mix to the vegetables tray and mix well. Roast chicken and vegetables at 200°C (392°F) for 20 minutes, or until the chicken is cooked.
Roast Chicken with Stuffing Recipe Cover roasted chicken with aluminium foil and allow it to relax for at least 5 minutes or more before carving.
Roast Chicken with Stuffing Recipe Serve dinner plate with roast chicken, roasted stuffing and vegetables and not forgetting the crispy chicken skin.
                                           

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55 Responses to “Roast Chicken with Stuffing”

  1. xan — December 13, 2010 @ 10:32 pm

    wow, looks delish! will wanna try this out for xmas this time! where can i get garlic powder in spore?

    Reply

    • wiffy replied: — December 13th, 2010 @ 11:12 pm

      McCormick brand … can find at most supermarkets, where the bottled herbs and spices are :)

      Reply

  2. daphne — December 13, 2010 @ 11:35 pm

    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!

    Reply

  3. Little Corner of Mine — December 14, 2010 @ 12:07 am

    Beautifully presented! Too bad, I am not a fan of stuffing.

    Reply

  4. Jess @ Bakericious — December 14, 2010 @ 1:03 pm

    the chicken is roasted so nicely, this is a great dish for xmas eve dinner :)

    Reply

  5. pigpigscorner — December 14, 2010 @ 3:07 pm

    Yes, turkey is so expensive! Chicken is a great sub if cooking for just 2. Looks so good with the stuffing!

    Reply

  6. Pei-Lin — December 15, 2010 @ 12:09 am

    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!

    Reply

    • wiffy replied: — December 15th, 2010 @ 11:41 am

      no you should do a turkey – you can definitely pull it off!! ;)

      Reply

  7. Juliana — December 15, 2010 @ 4:13 am

    WOW, the roasted chicken looks so yummie, what a great meal.

    Reply

  8. Xiaolu @ 6 Bittersweets — December 16, 2010 @ 10:44 am

    Even when I did eat meat, stuffing was always my favorite part of holiday dinners. This looks great and love the step-by-step.

    Reply

  9. lisaiscooking — December 17, 2010 @ 1:43 am

    Beautiful roast chicken! The mix of vegetables roasting under the chicken look great too. The olive oil basting gives the chicken great color.

    Reply

  10. anyhowcook — December 20, 2010 @ 5:42 pm

    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!

    Reply

    • wiffy replied: — December 22nd, 2010 @ 12:30 am

      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 ;)

      Reply

      • daniel replied: — December 28th, 2010 @ 5:05 pm

        Hi wiffy, the bread crumbs get soggy, as they absorb the drippings from the chiken roasting above.

        • wiffy replied: — January 14th, 2011 @ 12:50 pm

          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.

      • Anyhowcook replied: — January 12th, 2011 @ 8:58 pm

        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!

        • wiffy replied: — January 14th, 2011 @ 12:47 pm

          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?

          • anyhowcook replied: — January 15th, 2011 @ 2:38 pm

            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!!!! :)

            • Jenny replied: — July 3rd, 2012 @ 11:53 pm

              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.