Scottish Roast Chicken

6
Servings
10m
Prep Time
1-2h
Cook Time
1h 10m
Ready In


"I originally got this from F.com, but it needed a LOT of tweaking to work out right. So while credit for the original concept goes to them, this has become my own recipe entirely. It's a nice alternative to regular stuffing for diabetics, although it is still fairly high carb."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (182.2 g)
  • Calories 360.2
  • Total Fat - 32.1 g
  • Saturated Fat - 13 g
  • Cholesterol - 44.7 mg
  • Sodium - 252.6 mg
  • Total Carbohydrate - 16.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 5.3 g
  • Protein - 3.6 g
  • Calcium - 119.6 mg
  • Iron - 4.7 mg
  • Vitamin C - 12.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375F; place a rack in the bottom of a large roasting pan and spray with cooking spray.

Step 2

Melt 1/2 cup butter in large skillet over medium heat; add onion and cook 5 minutes, stirring frequently.

Step 3

Add oats and seasonings; cook and stir another 3-4 minutes.

Step 4

Rinse chicken well inside and out and pat dry with paper towel; place chicken on rack in prepared pan breast side up.

Step 5

Place a couple of tablespoons of stuffing into neck cavity of chicken; fold skin over and secure with a skewer or toothpicks. Place remaining stuffing into the body cavity; fold skin over and secure.

Step 6

Either tie or skewer wings and legs so they don't fall onto sides of pan.

Step 7

Arrange halved onions around chicken in pan.

Step 8

Brush entire chicken and onions with melted butter; cover and bake 1-1/2 to 2 hours, until juices run clear when pierced and stuffing is no longer crunchy. Baste several times throughout cooking, using more melted butter if not enough pan drippings.

Step 9

Remove chicken from roasting pan and place on a serving tray; cover loosely and let stand 10-15 minutes before scooping out stuffing, carving and serving.

Tips & Variations


No special items needed.

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