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.
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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 and place in oven 1 hour and 15 minutes later.
Uncover chicken 15 minutes prior to removing from oven, approximately 1 hour and 45 minutes later.
HINTS: 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.Â
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.Â
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.
Equipment
You'll need a roasting pan large enough to fit a chicken preferably one that has a lid. If you don't have a lid, then use aluminum foil to cover the chicken so that it doesn't burn and dry out.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
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.Â
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 Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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Recipe Details
Roasted Chicken with Stuffing
Ingredients Â
For the Chicken
- 1 Whole Chicken 4 to 6 lbs
- ½ cup Olive Oil divided
- 1 tsp onion Powder
- 1 tsp garlic Powder
- ½ tsp paprika
- 1 tsp dried Oregano or Italian Seasoning
- 1 tbsp Salt
- Pepper to taste
- 2 Celery stalks
- 2 Carrots
- 1 box Stovetop Stuffing
- 1 tbsp Butter
- 1 ½ cup Water
Roasted Potatoes
- 3 medium Potatoes
- ½ tsp Salt
- pepper to taste
- ½ tsp Italian seasoning
- 1 Garlic Clove chopped
- ½ tsp Onion powder
- 2 tablespoons Olive Oil
InstructionsÂ
- Preheat oven to 375 degrees Fahrenheit . In a large roasting pan place half of olive oil, 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. Cook uncovered for remaining 15 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 into cooking the chicken, uncover and place the potatoes around the chicken and cook for another hour uncovered. Or place them a baking tray line with parchment paper.
- Remove once the chicken reaches an internal temperature of 165 degrees F.
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