Roast Chicken With Wild Rice Stuffing Recipe

Name: Roast Chicken With Wild Rice Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/2 cup chopped onion; 3/4 cup long-grain and wild rice blend; 1 garlic clove, minced; 1 1/2 cups water; 1/3 cup chopped dried figs; 1 1/2 tablespoons pine nuts, toasted; 3/4 teaspoon salt, divided; 1 (3 3/4-pound) whole roasting chicken; 2 teaspoons butter, softened; 3/4 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon crushed red pepper; 1/4 teaspoon ground cinnamon

Servings: persons

Cooking spray
1/2 cup chopped onion
3/4 cup long-grain and wild rice blend
1 garlic clove, minced
1 1/2 cups water
1/3 cup chopped dried figs
1 1/2 tablespoons pine nuts, toasted
3/4 teaspoon salt, divided
1 (3 3/4-pound) whole roasting chicken
2 teaspoons butter, softened
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon

1
Preheat oven to 375u00b0.
2
Heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 minutes. Add rice and garlic to pan; saute 1 minute. Add water to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is almost tender. Stir in figs, nuts, and 1/4 teaspoon salt.
3
Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
4
Combine remaining 1/2 teaspoon salt, butter, and remaining ingredients in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Stuff rice mixture in chicken cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray; place rack in a roasting pan.
5
Bake at 375u00b0 for 40 minutes.
6
Increase oven temperature to 450u00b0, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170u00b0. Remove chicken from pan; let stand 15 minutes.
7
Remove skin from chicken; discard. Carve chicken, and serve with stuffing.
8
Loosely pack the stuffing in the cavity so air can circulate and the stuffing will reach the appropriate temperature.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1/2 cup chopped onion, 3/4 cup long-grain and wild rice blend, 1 garlic clove, minced, and more.

Yes, Roast Chicken With Wild Rice Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Wild Rice Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions