Go Back

Stuffed Chicken

A simple and tasty stuffed chicken recipe filled with a flavorful mix of cheese, breadcrumbs, and vegetables, perfect for family dinners or weekend meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken (about 1–1.2 kg), cleaned
  • 1 tbsp lemon juice for seasoning
  • Salt & pepper to taste
  • 1 tbsp butter or oil for cooking
  • 2 tbsp melted butter for basting
  • 1 tsp lemon juice for basting
For the Stuffing
  • 1 medium onion, finely chopped
  • 3–4 cloves garlic, chopped
  • 1 cup breadcrumbs
  • 1/2 cup grated cheese (mozzarella or cheddar)
  • 1 small carrot, grated
  • 1/2 cup chopped spinach or coriander leaves
  • 1 boiled egg, chopped optional for added richness
  • 1 tsp mixed herbs (or oregano + thyme)
  • 1/2 tsp black pepper powder
  • Salt to taste

Method
 

Preparation
  1. Wash and pat dry the chicken. Rub salt, pepper, and lemon juice all over and inside the chicken.
  2. Heat oil in a pan and sauté onion and garlic till soft.
  3. Add grated carrot and spinach; cook for 1–2 minutes.
  4. Mix in breadcrumbs, cheese, herbs, pepper, and salt.
  5. Remove from heat, let cool slightly, then add chopped boiled egg (optional).
  6. Fill the cavity of the chicken with the stuffing and secure it.
Cooking
  1. Preheat the oven to 180°C.
  2. Brush the chicken with melted butter and lemon juice.
  3. Roast for 1 hour, basting occasionally.
  4. Check for doneness; juices should run clear when pierced.
  5. Let it rest for 10 minutes before carving and serve.

Notes

Pat the chicken dry well so the skin browns nicely. Don’t overfill the cavity; stuffing expands a little when cooked. Tie the legs or close the cavity to keep the stuffing inside. Baste a few times for a golden finish. Check the thickest part of the thigh for clear juices to know it is done.