High Heat Roasted Stuffed Whole Chicken

5
Servings
15m
Prep Time
75m
Cook Time
1h 30m
Ready In


"This recipe is based off of Kittencal's Blasted Rapid-Roast Whole Chicken. I used her fast cooking method for stuffed chicken and it turned out delicious! I also used the turkey flavored stuffing mix but you can use your favorite version. I use the microwave method for cooking the stuffing mix."

Original recipe yields 5 servings
OK

Step 1

Remove packet of chicken organs and such. (I discard).

Step 2

Rinse the chicken inside and out well under cold water then pat dry using paper towels.

Step 3

Prepare stuffing mix as directed, plus add the pineapple in juice to mixture, and stir well.

Step 4

Divide stuffing mixture into two bowls. (set aside).

Step 5

Preheat oven to 450 degrees F

Step 6

Place chicken on roasting rack and stuff chicken with one of the bowls of stuffing. (If more stuffing is needed, use a new spoon to add mixture to first bowl, so it is not contaminated by raw meat).

Step 7

Cover and refrigerate the remaining stuffing mixture.

Step 8

In a small dish mix olive oil, garlic salt, rosemary and thyme together and rub all over chicken. (I use latex gloves for this part).

Step 9

Truss up the chicken if you want. (I have never done that before ever).

Step 10

Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 55 minutes (or until the internal temperature reaches about 180 degrees F.

Step 11

Cover with foil, let sit and rest for 15 minutes before slicing.

Step 12

While chicken is resting, heat up refrigerated stuffing in microwave for about 1-2 minutes.

Step 13

Spoon stuffing from the chicken and mix together with the microwaved version.

Nutritional Facts
Serving Size: 1 (403.5 g), Calories 504.2, Total Fat - 13.5 g, Saturated Fat - 2.8 g, Cholesterol - 762 mg, Sodium - 656.7 mg, Total Carbohydrate - 32.7 g, Dietary Fiber - 5.8 g, Sugars - 6.1 g, Protein - 59.8 g, Calcium - 78.9 mg, Iron - 9.9 mg, Vitamin C - 35 mg, Thiamin - 0.3 mg.

Tips & Variations


No special items needed.

Related

KeeWee

We loved the stuffing with the pineapple and the turkey was moist as can be. We had it for Thanksgiving and I will make it again this way.

review by:
(2 Dec 2013)

NewbieCook

I had to cook my chicken about 10 minutes longer because my oven runs a little on the cold side, but baking it this way made my chicken so tender and not chewy at all. My husband said the chicken was so much better than the other ways I have tried so far. Thank you for this very special recipe. I want you to know this is how I will make my chicken when I bake it from here on out!

review by:
(26 May 2013)

HildasPantry

I used a stuffing that I got on here and then followed the rest of the recipe, except I didn't use the pineapple. This is a beautiful golden crispy skinned chicken with great flavor and it was so tender.

review by:
(5 Apr 2013)

QueenBea

I made this recipe as listed with great results. The chicken was nice and juicy and flavourful. Made for the Billboard Recipe Tag game.

review by:
(17 Sep 2012)

Derf "RIP" Forever in our Kitchen

definately a 5 star, perfectly roasted chicken, with fantastic golden crisp skin!! A very flavourful rub!!  Nice change adding pinapple to the stuffing, had not used it in stuffing before, we liked it but thought i had a can of crushed and it turned out to be chunks, but it worked. I will use this recipe again.

(30 Aug 2012)

Luv2Kook

I made my own stuffing, but this cooking method is great!! The chicken was so moist the juices were dripping. I passed this on to my sister who makes baked chicken often. This way will be used often with me too.

review by:
(3 Apr 2012)