This Easy Roasted Chicken with Stuffing is by far the easiest meal to make, if you live a busy life like me. You want to take the opportunity to whip up a good meal that doesn't require a lot of effort. Especially on the weekend.
And who doesn't like roasted chicken with Stovetop stuffing and potatoes? With this easy technique you don't need to worry about your chicken not cooking all the way through because we are not placing stuffing in the cavity of the chicken.
A vegetable for a side like grilled brussel sprouts with a vinaigrette, air fryer zucchini or a mediterranean tomato cucumber salad are perfect.
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Whether it's the summer or the winter, when the weekend is here, I'm all about simple and dinners that literally cook themselves.
For the pasta lover one skillet lemon garlic pasta, pasta with broccoli or a savory shrimp fettucine alfredo hit the spot.
Here's Why You'll Love this Dish
- economical in that a whole chicken can feed a family of 4
- set and forget meal let's you put it in the oven while you do other things around the house
- one pot meal means easy cleanup
- simple and easy to put together
- customizable in that you can add your favorite vegetables
- servings can be increased by adding drumsticks
- stuffing makes this meal a favorite with kids and adults
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Ingredients
For this easy roasted chicken with stuffing, you'll need:
- Roasting Chicken
- Olive Oil
- Salt
- Onion Powder
- Garlic Powder
- Garlic
- Italian Seasoning
- Paprika
- Fresh Ground Pepper
- Carrots
- Celery
- Stuffing
- Butter
- Water
- Potatoes
You can add any other ingredients you want, such as fresh herbs too!
See recipe card for quantities.
Instructions
Prepare the roasting pan by adding olive oil, cleaned and cut carrots and celery.
Combine all spices into a small bowl with olive oil. Remember to tie the legs together and tuck the wings underneath.
Baste one side of chicken, flip and baste the other side. Remember to baste the cavity of the chicken.
Prepare stuffing as per box instructions.
With the legs tied together, place stuffing on top of legs. Place excess stuffing underneath legs.
Place chicken in 375 degree F oven. Prepare potatoes but don't place them in just yet. Place them in the oven 1 hour and 15 minutes later.
Uncover chicken 10 minutes prior to removing from oven.
Storage
Any leftover chicken can be stored in an air-tight container and warmed up the next day. Leftover chicken will keep in the refrigerator for 4 to 5 days.
You can also freeze roasted chicken. Keep in the freezer not longer than 1 month. Thaw frozen chicken overnight in the fridge and warm up as usual.
Potatoes will not store well as leftovers, unless you want to make hash browns with them.
Top Tips
The oven temperature is the most important part of this recipe. Cooking the chicken at a high temperature ensures that the chicken cooks and browns during the last few minutes of the cooking process.
Laying the carrots and celery on the bottom of the roasting pan gives the chicken somewhere to rest on so that it doesn't stick to the bottom of the pan.
You can achieve a golden skin color on the chicken if you uncover chicken 10 minutes prior to removing from oven.
You can increase the servings, by adding drumsticks to the roasting pan.
When to Add the Potatoes
The potatoes only need about 40 minutes to cook. So, don't put them in the oven right away with the chicken. Wait until you are one hour into cooking the chicken. You can either put the potatoes in with the chicken or place them on a separate baking sheet. Of course, you will need to season the potatoes separately whether you put them in with the chicken or not.
How to Know When the Chicken is Done?
There is only one absolute way to know when the chicken is done. And that is by checking the temperature of the chicken has reached an internal temperature of 165ºF inserted into the thickest part of the chicken.
I don't like using a thermometer though. If you are experienced in cooking chicken, especially whole chickens you know that a chicken is done when the liquid runs clear and the drumstick moves very easily from the body of the chicken.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Red Pepper Flakes - add red pepper flakes to your basting paste to spice things up
- Sweet Potatoes - substitute white potatoes with sweet potatoes
- Brussel Sprouts - substitute white potatoes with brussel sprouts to get your veggies in
- Citrus - spritz the chicken with lemon juice or orange juice and place lemon or orange in the cavity for a citrussy taste
- Fresh Spices - use fresh rosemary or thyme for a fragrant and flavorful roast chicken.
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
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Recipe Details
Roasted Chicken with Stuffing
https://easyhomemaderecipes.caIngredients
For the Chicken
- 6 lbs chicken whole chicken
- 3 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tsp dried oregano
- 1 tbsp salt
- pinch pepper
- 2 celery stalks
- 2 carrots
- 6 oz stuffing 1 box of stovetop stuffing
- 1 tbsp butter
- 1 ½ cup water
Roasted Potatoes
- 3 medium potatoes
- ½ tsp salt
- pinch pepper
- ½ tsp dried oregano
- 1 clove garlic chopped
- ½ tsp onion powder
- 2 tbsp olive oil
Instructions
- Preheat oven to 375 degrees Fahrenheit . In a large roasting pan place the celery stalks and carrots.
- Mix the other half of the olive oil, onion powder, garlic powder, paprika, oregano, salt and pepper together. Using a basting brush, brush the outside of the chicken with the oil mixture. Don't forget to baste the cavity of the chicken.
- Place chicken on top of the carrots and celery in the roasting pan. Tie the legs together and tuck the wings underneath.
- Assemble stuffing as per box directions but do not heat up. Using a Spoon, place the stuffing on the cavity and bum of the chicken and between the legs. (tie the legs together to help support the stuffing. Place any remaining stuffing underneath legs on the bottom of the pan.
- Place in oven and cook covered for one hour and 45 minutes.
- While the chicken is baking, cut potatoes into large cubes (1 potato = 4 cubes) and place in a large bowl. Drizzle olive oil, and add salt, pepper, Italian seasoning, chopped garlic and onion powder. Toss so that all the potatoes are covered with the oil and seasoning.
- One hour and 15 minutes into cooking the chicken, place the potatoes around the chicken and cook for another 45 minutes . Or place them on a baking tray lined with parchment paper.
- Uncover the chicken about 10 minutes before removing from oven to achieve a golden crisp skin. Remove once the chicken reaches an internal temperature of 165 degrees F.
Notes
Top Tips
The oven temperature is the most important part of this recipe. Cooking the chicken at a high temperature ensures that the chicken cooks and browns during the last few minutes of the cooking process. Laying the carrots and celery on the bottom of the roasting pan gives the chicken somewhere to rest on so that it doesn't stick to the bottom of the pan. You can achieve a golden skin color on the chicken if you uncover chicken 10 minutes prior to removing from oven, approximately 1 hour and 45 minutes later. You can increase the servings, by adding drumsticks to the roasting pan.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Mike Stinson says
Instructions are contradictory. You say cook chicken with potatoes uncovered for the last hour, yet you say cook chicken covered for 1 hr 45 minutes then uncover for last 15 minutes? Which is it?
Connfused
Recipe looks great
AmyG says
Hey there, I updated this recipe recently and found that cooking the chicken uncovered for the last 15 minutes worked best! Thanks for letting me know about the contradiction and I'll be updating shortly.