Roasted Chicken with Stuffing

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.

A vegetable for a side like grilled brussel sprouts with a vinaigrette, air fryer zucchini or a mediterranean tomato cucumber salad are perfect.

5 from 2 votes

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Entrées

Cuisine American

Servings

Calories 1066 kcal

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Equipment

Ingredients

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

Serving: 1Calories: 1066kcalCarbohydrates: 62gProtein: 124gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 355mgSodium: 9307mgPotassium: 3288mgFiber: 6gSugar: 9gVitamin A: 5421IUVitamin C: 35mgCalcium: 140mgIron: 5mg

Keyword roasted chicken, stovetop stuffing, stuffed chicken, stuffing and chicken

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