Roasted Stuffed Chicken
October 20, 2022
"This delicious roasted chicken turns out so tender and juicy!! The combination of the marinade and the stuffing mix add amazing layers of flavour to the chicken."
- Serving Size: 1 (665.5 g)
- Calories 745.2
- Total Fat - 27 g
- Saturated Fat - 9.3 g
- Cholesterol - 1111.5 mg
- Sodium - 1870.1 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 6.3 g
- Sugars - 4.4 g
- Protein - 85 g
- Calcium - 93.7 mg
- Iron - 12.9 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.4 mg
Mix together the water, garlic infused oil, onion powder, tomato powder, brown sugar, salt, thyme, ginger, savoury, paprika, allspice and dry mustard in a large re-sealable plastic bag.
Place the chicken in the bag and seal, taking as much of the air as possible out, refrigerate for 8 hours or overnight.
About 1 hour before you are to prepare chicken, heat the chicken broth for 2 minutes in a large microwave safe bowl. Add the butter and stir until melted, stir in the stuffing mix and let stand until completely cooled.
Preheat oven to 325 degrees Fahrenheit.
Remove the chicken from marinade and discard marinade.
Pat the chicken dry with paper towel and stuff with the stuffing mixture; close the opening with toothpicks or twine.
Place a rack in a baking pan and place the chicken, breast side up, on the rack in the baking pan.
Roast the chicken basting occasionally with pan juices, for 1 hour and 45 minutes to 2 hours or until a meat thermometer reads 165 degrees Celsius when inserted at the thickest part of the chicken and the stuffing also reads the same temperature. The cook time will vary depending on your oven and size of bird.
Remove from oven and cover loosely with a piece of foil.
Let the turkey to rest for 10 to 15 minutes to allow the juices to flow throughout the meat.
Tips & Variations
No special items needed.