Roast Chicken With Stuffing Recipes

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

CHICKEN BREAST ROASTS WITH SAVOURY STUFFING

Steps:

• Preheat oven to 350°F (175°C).
• Melt butter in a saucepan over medium heat; add onion, celery and savory. Cook until tender. Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Stuffing should be moist enough to shape into 2 logs.
• Put chicken breasts between layers of wax paper and pound to about ½ inch (1 cm) thickness. Season chicken with salt and pepper and place, smooth side down, on a cutting board.
• Place 1 stuffing log down the middle of one chicken breast. Place a second chicken breast, smooth side up, on top of the stuffing. Tie breasts together securely with string so the stuffing is sandwiched in between. Repeat with the remaining two breasts. These are called chicken breast roasts and each roast serves two.
• Heat oil in a skillet over medium heat and brown the roasts on all sides. Place on a baking sheet and bake for about 45 minutes or until a thermometer inserted into the chicken (not the stuffing) reads 165°F (74°C).
• To serve, remove string and slice each roast in 6. Serve with roasted potatoes.

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

ROASTED CHICKEN WITH HOLIDAY STUFFING

Steps:

• Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
• Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
• Preheat oven to 350 degrees.
• Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

CHICKEN BREAST WITH STUFFING

Steps:

• Place chicken skin side down on a double thickness of heavy-duty foil lightly coated with cooking spray; sprinkle with salt and pepper. , In a skillet, saute onion and celery in butter until tender. Stir in the remaining ingredients. Spoon over chicken. Fold foil around chicken and seal tightly; place in a baking pan. Bake at 400° for 40-45 minutes. Carefully open foil. Bake 5 minutes longer or until chicken juices run clear.

ROAST CHICKEN WITH STUFFING

Steps:

• Mix stuffing mix with water and 1/4 c melted butter in microwavable bowl; cover. Microwave on high 5-6 minutes until heated through. Fluff with fork.
• Rinse bird; pat dry. Stuff lightly with prepared stuffing. Any extra can be saved for later use, as it is already cooked, or put into a greased casserole and warmed through (approx 5-10 minutes) after chicken is done.
• Place chicken on rack with breast side up in an ungreased 13-in. x 9-in. x 2-in. baking pan. Brush with 1/2 c melted butter. Combine seasonings; sprinkle over chicken. Pour chicken broth in bottom of baking pan. Cover tightly and bake at 400° for 1 hour. Uncover and bake 30 minutes longer or until a meat thermometer reads 180°.
• When chicken is done, remove from pan, unstuff stuffing and use juices to make gravy.