Stuffed Roasted Chicken

Stuffed Roasted Chicken


No waiting until Thanksgiving when you can make this tender, oven-roasted chicken filled with savory bread stuffing any time of year!


  • 5 pounds whole roasting chicken
  • 2 teaspoons salt
  • black pepper
  • 1 tablespoon butter (softened)
  • 1 tablespoon olive oil
  • 4 ounces day-old baguette
  • 1/4 onions
  • 1 stalk celery
  • 1 clove garlic
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon salt
  • black pepper
  • 2/3 cup chicken broth


  1. 1Preheat the oven to 425° F.
  2. 2Line a roasting pan with aluminum foil and position a roasting rack inside of it.
  3. 3Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
  4. 4Liberally season the chicken with 2 tsp. salt and black pepper, to taste, taking care to season the outside as well as the internal cavity.
  5. 5In a small bowl, stir the softened butter and olive oil together until mostly combined. It is okay if some pieces of butter are still visible.
  6. 6With clean hands, rub the butter and olive oil all over the surface of the chicken, and under the breast skin.
  7. 7Transfer the chicken breast-side up onto the roasting rack.
  8. 8Tie the legs securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
  9. 9With a sharp knife, cut the baguette into ½” cubes.
  10. 10Finely dice the onion and celery.
  11. 11Mince the garlic clove.
  12. 12Set a large skillet over medium heat and add the butter.
  13. 13Once the butter is melted, add the onion and celery to the skillet. Sauté, stirring occasionally, for about 5-7 minutes, or until the vegetables are soft and translucent.
  14. 14Add the garlic and dried herbs to the skillet and sauté 30 seconds longer.
  15. 15Add the baguette cubes to the skillet and stir with a rubber spatula to coat with the vegetables and herbs. Season with ¼ tsp. salt and black pepper, to taste.
  16. 16Remove the skillet from the heat and transfer the contents to a large mixing bowl.
  17. 17Stream the chicken broth over the bread cubes. Stir with a rubber spatula until the bread is evenly moistened and holds together slightly when pinched.
  18. 18Using a spoon and clean hands, fill the cavity of the chicken with the stuffing, taking care to not pack it too tightly. There may be some stuffing left unused.
  19. 19Transfer the roasting pan to the middle rack of the preheated oven.
  20. 20Roast the chicken for 85-95 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160° F.
  21. 21Remove the roasting pan from the oven.
  22. 22Allow the chicken to rest on the roasting rack for 10 minutes.
  23. 23Transfer the chicken to a cutting board. Carve as desired, and serve.
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