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. Preheat the oven to 425° F.
  2. Line a roasting pan with aluminum foil and position a roasting rack inside of it.
  3. Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
  4. Liberally 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. In 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. With clean hands, rub the butter and olive oil all over the surface of the chicken, and under the breast skin.
  7. Transfer the chicken breast-side up onto the roasting rack.
  8. Tie the legs securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
  9. With a sharp knife, cut the baguette into ½” cubes.
  10. Finely dice the onion and celery.
  11. Mince the garlic clove.
  12. Set a large skillet over medium heat and add the butter.
  13. Once 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. Add the garlic and dried herbs to the skillet and sauté 30 seconds longer.
  15. Add 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. Remove the skillet from the heat and transfer the contents to a large mixing bowl.
  17. Stream 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. Using 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. Transfer the roasting pan to the middle rack of the preheated oven.
  20. Roast the chicken for 85-95 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160° F.
  21. Remove the roasting pan from the oven.
  22. Allow the chicken to rest on the roasting rack for 10 minutes.
  23. Transfer the chicken to a cutting board. Carve as desired, and serve.
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