Stuffed Roast Chicken Recipe

Name: Stuffed Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 kg whole chickens; 1 ½ cups soft breadcrumbs; 1 lemon, zest of, grated; 1 tablespoon onion, finely chopped; ¼ teaspoon dried thyme; ½ teaspoon dried marjoram; 1 tablespoon parsley, chopped; 2 tablespoons melted butter; salt & freshly ground black pepper; paprika, to sprinkle over the chicken

Servings: persons

2 kg whole chickens
1 ½ cups soft breadcrumbs
1 lemon, zest of, grated
1 tablespoon onion, finely chopped
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 tablespoon parsley, chopped
2 tablespoons melted butter
salt & freshly ground black pepper
paprika, to sprinkle over the chicken

1
Place all the stuffing ingredients, excluding paprika, in a bowl and lightly mix together.
2
If the mixture is too crumbly, a little water or lemon juice may be added.
3
Avoid making the stuffing too moist.
4
Stuff the chicken cavity lightly with this mixture and secure the openings with toothpicks.
5
Place the chicken in the cooker, breast down.
6
Put the paprika in a small fine sieve and sprinkle it gently and evenly over the chicken.
7
Cover with the lid and cook following the times and setting above in the description.

1019

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 2 kg whole chickens, 1 ½ cups soft breadcrumbs, 1 lemon, zest of, grated, 1 tablespoon onion, finely chopped, 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.

Stuffed Roast Chicken

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