Scottish Roast Chicken
December 25, 2012
"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."
- 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
Preheat oven to 375F; place a rack in the bottom of a large roasting pan and spray with cooking spray.
Melt 1/2 cup butter in large skillet over medium heat; add onion and cook 5 minutes, stirring frequently.
Add oats and seasonings; cook and stir another 3-4 minutes.
Rinse chicken well inside and out and pat dry with paper towel; place chicken on rack in prepared pan breast side up.
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.
Either tie or skewer wings and legs so they don't fall onto sides of pan.
Arrange halved onions around chicken in pan.
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.
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.