Go Back Email Link
–+ servings
Stuffed whole chicken seasoned with herbs and filled with lemon wedges, nestled in a bowl.
Print Recipe
5 from 1 vote

Stuffed Whole Chicken Recipe

How to cook a stuffed whole chicken with vegetables in the oven or Dutch Oven to tender and delicious is here. Healthy dinner we love.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: lemon, stuffed, stuffing, vegetables, whole chicken
Servings: 6
Author: Justine

Equipment

  • 1 dutch oven

Ingredients

  • 4 lb whole chicken fresh or thawed
  • 1/2 cup broth
  • 4 tbsp olive oil
  • 3 tsp seasoned salt
  • 1 small lemon quartered
  • 1 head garlic cut in half
  • 2 small carrots peeled, cut in half
  • 2 stalks celery cut into thirds
  • 1 large potato russet, cut into 6ths

Instructions

  • Mix spices and olive oil in a bowl. Rinse chicken and pat dry with paper towels. Rub the it on the inside and out with olive oil and spice marinade. Wash the lemon and cut into quarters. Cut the head of garlic in half crosswise.
  • Put the cut lemon, halved garlic head, carrots, celery and cubed potato inside the chicken. Tie off the chicken drumsticks with a cooking string.
  • Preheat oven to 350 degrees F. Transfer coated chicken to a room temp. baking dish with broth and cover the top with foil or set inside dutch oven with lid on. Roast the chicken for 40 minutes covered. Then remove the foil / lid and bake the chicken for another 40 minutes cook time uncovered to brown.
  • Check the temperature inside the breast or thigh. The finished roasted stuffed chicken should register 165 degrees F with a meat thermometer in the thickest part to be safe to eat. Remove and allow to rest for 10 minutes before slicing

Video

Notes

Pressure cooker stuffed chicken

Put the chicken top of a trivet in your pot or on top of 2 halved potatoes to keep it off the bottom. Pour the broth into the pot as well. Close the lid and set the pressure cooker to 25 minutes (or about 6 minutes per lb). After the beep, leave the chicken inside the instant pot for another 15 minutes. Then gently release the pressure and remove. Put it in a preheated oven on the broil setting for a few minutes so it browns on top

Nutrition

Serving: 1oz | Calories: 413kcal | Carbohydrates: 5g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1344mg | Potassium: 343mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 2mg