Yankee Girl'S Southern Roast Chicken With Cornbread

Name: Yankee Girl'S Southern Roast Chicken With Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 lb) whole chickens; 4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I); 1/2 cup chopped onion; 1/2 cup chopped celery; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped fresh Italian parsley; 2 tablespoons olive oil; 1/2 teaspoon fresh ground black pepper; 2 teaspoons Old Bay Seasoning; 1/2 cup coarsely chopped pecans; 1 teaspoon kosher salt

Servings: persons

1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

1
Preheat oven to 350.
2
Rinse chicken, remove excess fat from around the cavity and pat dry.
3
Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
4
Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit - not much longer than that.
5
Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
6
When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
7
Place the chicken in the bottom of a small roasting pan that has a cover.
8
Stuff the cavity and the sides of the chicken with the stuffing - you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces - also stuff some into the neck cavity.
9
Tie the legs together to hold the stuffing in with kitchen twine.
10
Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
11
Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
12
Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
13
Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
14
Enjoy.

428

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 12 ingredients. The key ingredients include: 1 (5 lb) whole chickens, 4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I), 1/2 cup chopped onion, 1/2 cup chopped celery, and more.

Yes, Yankee Girl'S Southern Roast Chicken With Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Yankee Girl'S Southern Roast Chicken With Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions