Gardener's Chicken

6
Servings
25m
Prep Time
2h
Cook Time
2h 25m
Ready In


"I originally posted this a hundred years ago at F.com, but I've since revamped it and improved it. It's nice being able to sometimes still have stuffed chicken even when you're supposed to keep the carbs ultra-low. This is a little higher in carbs than I normally do per serving, but it's nice for an occasional treat and it's certainly within diabetic restrictions. I sometimes use turnips instead of potatoes."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (716.8 g)
  • Calories 553.8
  • Total Fat - 9 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 907.2 mg
  • Sodium - 3874 mg
  • Total Carbohydrate - 43.8 g
  • Dietary Fiber - 9.9 g
  • Sugars - 11.3 g
  • Protein - 72.7 g
  • Calcium - 169.8 mg
  • Iron - 13.8 mg
  • Vitamin C - 60.9 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375F; spray a large roasting pan with cooking spray.

Step 2

Peel parsnips and carrots and cut into 2-inch chunks.

Step 3

Place two chunks each along with the 1/4 cup diced onion and 1 clove garlic in a small saucepan; cover with water.

Step 4

Bring pan to a boil; reduce heat to medium-high and boil 15-20 minutes until tender; drain.

Step 5

Combine toasted bread, boiled vegetables, nutmeg, and 1 tablespoon fresh parsley in a food processor and pulse until well-combined.

Step 6

Place halved onion, 4 garlic cloves, and bunch of parsley in cavity of chicken.

Step 7

Stuff the bread and vegetable mixture into the neck opening of the chicken and under the skin on the breast; secure skin with toothpicks if necessary.

Step 8

Spread butter over skin, then drizzle 2 tablespoons olive oil over entire chicken.

Step 9

Cover pan and roast for 30 minutes.

Step 10

Baste chicken; add remaining parsnips and carrots, potatoes and quartered onions to the pan; drizzle remaining olive oil over vegetables and sprinkle seasoning over vegetables and chicken.

Step 11

Roast for another hour, basting occasionally (make sure to baste the vegetables as well as the chicken or they'll dry out).

Step 12

Remove cover and roast an additional 30 minutes, basting at least one more time, to crisp and brown skin.

Step 13

Remove stuffing from chicken to a bowl; remove vegetables from roasting pan to a bowl; remove chicken to a platter, carve and serve.

Tips & Variations


No special items needed.

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