Stuffed Roast Chicken – a delicious recipe with roasting chickens, butter, rosemary, thyme, parsley, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Thaw out chicken roaster.
2
Work with chicken breast side up.
3
Take out all guts.
4
Rub inside of chicken with lemon juice.
5
Prepare stuffing.
6
Fill cavity of bird with stuffing.
7
Sew up cavity.
8
Melt butter.
9
Paint butter all over bird.
10
Mix seasonings together.
11
Rub seasonings all over bird.
12
Completely wrap chicken in tin foil 2 layers thick with all the seams on top of the bird.
13
So the juices stay in the foil close to the bird.
14
Bird is now ready for the swap as an unfrozen meal.
15
To Serve: Roast wrapped in foil in oven on cookie sheet for 60 minutes.
16
Then unwrap top of bird and start basting it as it cooks, until the skin is a nice golden brown.
17
Send a box of stuffing with bird for the swap.
145
kcal
Calories
13
g
Fat
1
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (4 lb) roasting chickens, ¼ cup butter, ¼ teaspoon dried rosemary, ¼ teaspoon dried thyme, and more.
Yes, Stuffed Roast Chicken 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.
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