Meal Manager
Roast Chicken with Stuffing

Roast Chicken with Stuffing

A cozy, classic roast chicken dinner for two with a simple sage-onion stuffing—crispy skin, juicy meat, and comforting flavors with minimal fuss.
Serves: 2
Dinner
Meat
Prep: 20
Cook: 75
Family Friendly
Oven-Baked
Cuisine: British
Skill level:
N/A
1693 kcalCalories
41 gCarbs
38 gNet Carbs
120 gProteins
114 gFats
4 gFibers
  • Preheat oven to 200°C/400°F. Pat the chicken dry. Rub the skin with softened butter and season all over (including the cavity) with salt and black pepper.
    Whole Chicken: 1200 g
    Butter: 20 g
    Salt: 1 tsp
    Black Pepper: 0.5 tsp
  • Make the stuffing: Melt butter in a pan over medium heat. Soften onion and celery with a pinch of salt, then add garlic. Stir in breadcrumbs and sage. Moisten with chicken stock until the mixture holds together but isn’t wet. Season to taste.
    Chicken Stock: 100 ml
    Sage: 1 tsp
    Onion: 0.5 onions
    Celery: 1 stalk
    Garlic: 2 cloves
    Salt: 0.5 tsp
    Butter: 30 g
    Breadcrumbs: 100 g
    Black Pepper: 0.25 tsp
  • Loosely stuff a little of the mixture into the cavity (do not pack tightly). Place any remaining stuffing in a small, buttered, oven-safe dish to bake alongside the chicken.
  • Roast the chicken on a rack in a roasting pan for about 70–80 minutes, until the juices run clear and the thickest part of the thigh reaches 74°C/165°F. Bake the extra stuffing for the last 25–30 minutes.
  • Rest the chicken 10 minutes before carving. Serve with the baked stuffing and pan juices.
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