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Roast chicken served with savory stuffing and crispy skin.
Juicy stuffed chicken with spiced stuffing, roasted to perfection.

Traditional Roast Chicken with Stuffing

Author: Flavelo
Recipes Main Courses
Stuffed chicken is the master of 'two-in-one' meals: meat and side (the stuffing) cook together, flavoring each other. The bread stuffing absorbs the tasty juices released by the chicken, while the stuffing's steam keeps the meat juicy from the inside. This symbiosis makes it a festive dish. The contrast of crispy skin and soft, savory interior wins everyone over.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 5 servings
🔥 Calories 750 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl for stuffing
  • Roasting pan
  • Kitchen twine and needle or skewers
  • Brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Tear bread into pieces, soak in milk, then squeeze out thoroughly. Sauté onion and garlic in half the butter.

Tip: Bread should be moist but not dripping, or it will make the chicken soggy.
2 ✓

Mix bread with onion, egg, chopped parsley, salt, pepper, and remaining soft butter.

Tip: Butter melting in the stuffing makes it creamy and tasty.
3 ✓

Salt the chicken cavity and exterior. Stuff cavity and under the skin at the breast, then seal with skewers.

Tip: Stuffing under the skin protects breast meat from drying and flavors it directly.
4 ✓

Brush with oil, add a little water to pan, and roast at 350°F (180°C) for about 90 minutes. Baste with pan juices every 20 minutes.

Tip: Basting is essential for crispy, shiny skin and juicy meat.
5 ✓

Rest 15 minutes after roasting before carving.

Tip: Hot stuffing needs time to set for clean slicing.

Recipe FAQ

Stuffing leaked out.
You stuffed it too tight or didn't seal the opening well. Stuffing expands due to egg and steam; leave room!
Breast is dry, leg is raw.
The eternal chicken dilemma. Roast breast-side down for the first half, or cover the breast with foil, removing it only at the end.

Ingredients

  • 1 whole Chicken (approx 3-4 lbs)
  • 2 pieces Dry Bread Rolls or 3 slices Stale Bread
  • 1 large Egg
  • 1/2 cup Milk
  • 1/4 cup Butter
  • 1 small Yellow Onion
  • 2 cloves Garlic
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Vegetable Oil