Roasted Garlic Studded Chicken with Herbed StuffingHere the basic Garlic Studded Roasted Chicken is served with a stuffing seasoned with sage, thyme and parsley for a traditional, comforting meal.
Prep Time: 20 minutes Cook Time: 90 minutes Yield: 6 servings
1 (4 pounds) Just BARE® Whole Chicken
3 small onions, thinly sliced
3 cloves garlic, thinly sliced
6 sprigs fresh thyme leaves
1 tablespoon olive oil
1 teaspoon coarsely ground sea salt
1/2 teaspoon coarsely ground pepper
3/4 cup water
1 sourdough boule or round loaf (about 8 cups) torn and dried bread
1/4 cup butter
2 onions, coarsely chopped
4 cloves garlic, coarsely chopped
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1 ripe tomato, chopped
1/2 cup chopped fresh parsley
- Preheat oven to 425° F before roasting to ensure even cooking. Prior to preheating, position the oven rack so that the top of the chicken is just above the middle of the oven.
- If desired, rinse and pat dry chicken. Tuck wings under and tie legs together with kitchen twine. Place chicken into heavy roasting pan. Loosen skin around chicken; with wooden spoon tuck slices of 1 onion, garlic slices and thyme sprigs under skin. Rub olive oil over chicken; sprinkle with sea salt and pepper.
- Roast at 425° F for 50 to 60 minutes, or until internal temperature of thigh is 170° F. Add remaining 2 sliced onions to roasting pan during last 10 minutes of roasting. Remove chicken from pan; deglaze pan with 3/4 cup water. Reserve pan drippings. Let chicken stand 5 minutes before carving; meat temperature will rise as it rests.
- In a shallow baking pan place dried, torn bread. In a large skillet, melt butter over medium heat; sauté chopped onions, garlic, sage and thyme for 6 to 8 minutes or until softened. Season with salt and pepper. Toss dried bread with onion mixture. Stir together pan drippings and egg; toss with bread mixture. Add tomato and 1/4 cup chopped parsley. Bake at 400º F for 25 to 30 minutes or until heated through. Stir in remaining parsley. Serve with sliced roasted chicken.
Nutritional InformationServing Size: 1 slice of white and dark meat, 1 cup stuffing • PER SERVING • Calories 610 • % Calories from Fat 47 % • Total Fat 32 g • Saturated Fat 12 g • Trans Fat 0 g • Cholesterol 225 mg • Sodium 1330 mg • Total Carbohydrate 40 g • Dietary Fiber 3 g • Protein 40 g • Sugars 8 g • % DAILY VALUE • Vitamin A 18 % • Vitamin C 15 % • Calcium 9 % • Iron 24 % • DIETARY EXCHANGES • Starch/Bread 1 1/2 • Lean Meat 4 1/2 • Fat 3 • Vegetable 2
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.