Roasted Chicken With Stuffing


Roasted Chicken with Stuffing. You know it, you love it. You’ve heaped praise upon it, lovingly referred to as grandma’s chicken, or perhaps murmured quietly over your bowl of stuffing as a friend at the end of the table whispered “that looks really good” (and spied). Perhaps worst of all, you’ll tinker with this recipe for weeks only to get so close to perfection and then miss by just one ingredient.

Whole Stuffed Chicken With Gravy

Whole stuffed chicken recipe

Prep:20 mins

Cook:70 mins

Total:90 mins

Servings:4 servings

Yield:1 chicken

A well-seasoned stuffing and a simple pan gravy make our whole roasted chicken a great holiday meal. It’s also not to be overlooked for celebratory dinners for smaller gatherings, or for those who want an alternative to the traditional turkey. Coated with butter and stuffed with bread, fresh veggies, and herbs, this chicken comes out moist every time. Roasted to perfection, the skin is crispy enough, and the meat is tender and juicy. Serve it with mashed potatoes and cranberry sauce for a spectacular and easy-to-make family feast.

The base of the stuffing is breadcrumbs, but other ingredients can fit too as stuffing is a great way of adding favorite flavors and textures into the dish. Use your favorite herbs, additional vegetables, or different types of non-dairy milk if needed.

Click Play to See This Whole Stuffed Chicken With Pan Gravy Recipe Come Together


For the Chicken:

  • 1 (5-pound) whole chicken
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • Fresh thyme, rosemary, and sage, optional
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the Stuffing:

  • 2 ounces (1/4 cup) unsalted butter
  • 1/2 cup coarsely chopped onion
  • 1/2 cup coarsely chopped celery
  • 1/2 teaspoon dried thyme, or poultry seasoning, or to taste
  • 2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley
  • 2 cups soft breadcrumbs
  • 2/3 cup milk, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 large egg, beaten

For the Pan Gravy:

  • Drippings from the chicken
  • 3 tablespoons all-purpose flour
  • 1 1/2 to 2 cups chicken stock

Steps to Make It


Prepare the Chicken

  1. Gather the ingredients.Ingredients for chicken
  2. Preheat the oven to 375 F. Line a roasting pan with foil and set a rack in the pan.Set a rack in the oven
  3. Gather the melted and cold butter.Melt butter
  4. Using your hands or a brush, rub the chicken with the melted butter.Rub chicken with butter
  5. Tuck the pieces of cold butter under the chicken’s skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.Tuck butter under skin

Prepare the Stuffing

  1. Gather the ingredients.Ingredients for stuffing
  2. Melt the butter in a skillet or sauté pan over medium-low heat. Add the chopped onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.Melt butter in a skillet
  3. Add the dried thyme, parsley, and breadcrumbs. Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.Add dried thyme
  4. Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.Stir in beaten egg

Stuff the Chicken

  1. Loosely spoon the stuffing into the cavity of the chicken.Spoon stuffing into cavity
  2. Close the cavity by sewing the loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.Close cavity of chicken

Roast the Chicken

  1. Place the chicken, breast-side up, on the rack in the roasting pan.Ingredients for chicken
  2. Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 165 F. The stuffing needs to have the same temperature reading.Line roasting pan
  3. Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.

Make the Pan Gravy

  1. Gather the ingredients.Ingredients for gravy
  2. Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.Make pan gravy
  3. Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux. Cook on the stove, stirring, for two minutes.Add flour
  4. Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.Put drippings aside
  5. Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.Gradually stir chicken stock

Carve and Serve the Chicken

  1. Carve the chicken and serve with cooked stuffing and pan gravy.Carve chicken

Is it Safe to Eat the Stuffing?

Yes. Eating the stuffing is safe as long as you carefully comply with these instructions:

  • Never stuff your chicken the night before. Harmful bacteria in uncooked chicken can leak into the stuffing and cause a variety of health issues.
  • Never remove the stuffing from the chicken before it has reached a safe temperature of 165 F. The chicken must remain in the oven until the stuffing reaches that temperature even if the chicken itself has passed the 165 F reading. Insert an instant-read thermometer into the center of the stuffing to ensure it has reached the safe temperature.
  • Reheat stuffing leftovers to at least 165 F.

How to Store Leftover Chicken

To safely store cooked poultry:

  • Place the stuffing and carved chicken in separate containers.
  • Remove cooled leftovers to airtight containers within 2 hours of cooking.
  • Store in the refrigerator for up to 3 days.

Roast chicken with sage and onion stuffing

7 ratingsRate this recipe

This roast chicken recipe is a real crowd pleaser. The stuffing is a lovely addition that really makes the dish sing. Use our roasting calculator to work out the exact times and temperatures for your roast.

Preparation time


Cooking time

1 to 2 hours


Serves 4-6


  • 1.5-1.8kg/3lb 5oz – 4lb chicken, giblets removed, trussed
  • 25g/1oz butter
  • ½ unwaxed lemon, juice only
  • 100ml/3½fl oz white wine or vermouth
  • salt and freshly ground black pepper

For the stuffing

  • 15g/½oz butter
  • 1 large onion, finely chopped
  • ½ unwaxed lemon, finely grated zest only
  • 5 leaves fresh sage, finely chopped (or ½ tsp dried sage)
  • 100g/3½oz fresh white breadcrumbs
  • 1 egg, beaten

For the alternative sausagemeat stuffing

  • 15g/½oz butter,
  • 1 large onion, finely chopped
  • 200g/7oz sausagemeat
  • 1 eating apple, grated
  • 4 sprigs fresh thyme, finely chopped

For the gravy

  • 1 tbsp plain flour
  • 100ml/3½fl oz dry white wine
  • 300ml/10fl oz chicken stock


  1. The day before you roast your chicken, season it inside and out with salt. Loosely wrap it in kitchen paper, then put it in a tub or wrap it securely in foil. Chill it in the fridge. An hour before you want to roast it, remove it from the fridge and allow it to come to room temperature.
  2. Preheat the oven to 220C/200C Fan/Gas 6.
  3. For the stuffing, melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. (If making the sausagemeat stuffing, do exactly the same, mixing the fried onion with the sausagemeat, apple and herbs.)
  4. Fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end.
  5. Rub the butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin. Mix the wine with 100ml/3½fl oz water and pour over the chicken.
  6. Roast for 15 minutes, then turn the heat down to 180C/160C Fan/Gas 4 and roast for a further 60–80 minutes, or until the chicken is cooked through and the juices run clear when it is pierced through the thickest part with a skewer (the cooking time will depend on the size of the chicken).
  7. Remove the bird from the tin, cover with foil and set aside to rest. Pour off the tin juices and strain off any fat, then set aside. To make the gravy, sprinkle the flour over the tin. Stir over a low heat to make a roux with the scrapings in the bottom of the tin, then pour in the wine. Let this bubble up, then gradually add the pan juices and stock. You can transfer the gravy to a saucepan if you like – the roasting tin should look clean. Simmer until you have a thin, well flavoured gravy.

Roast Stuffed Chicken

1 Hr(s) 50 Min(s)

10 Min(s) Prep

1 Hr(s) 40 Min(s) Cook

You’ve heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

What You Need

Select All

10 Servings

1-1/2 cups hot water

3 Tbsp. margarine or butter, cut up

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 whole chicken or capon (5 lb.)

1/4 tsp. dried thyme leaves or dried tarragon leavesADD TO CART


Let’s Make It


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.

Kitchen Tips

Tip 1

Serving Suggestion

Serve with a smart side, such as your favorite hot steamed vegetables, to round out the meal.

Tip 2


Substitute a 3- to 4-lb. roasting chicken for the 5-lb. roasting chicken; stuff as directed. Spoon any remaining stuffing into small baking dish; cover and refrigerate until ready to bake. Bake chicken 1 hour to 1 hour 20 min. or until chicken is done, basting occasionally and placing the remaining stuffing in the oven for the last 30 min. of the chicken baking time.

Tip 3


Prepare using your favorite variety of STOVE TOP Stuffing Mix.




% Daily Value*

Total Fat 26g


Saturated Fat 7g


Trans Fat 0.5g

Cholesterol 140mg


Sodium 450mg


Total Carbohydrates 13g


Dietary Fiber less than 1g


Sugars 1g


Protein 46g


Vitamin A


Vitamin C






* Percent Daily Values are based on a 2,000 calorie diet.


10 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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