Roasted Garlic Studded Chicken with Herbed Stuffing

Here the basic Garlic Studded Roasted Chicken is served with a stuffing seasoned with sage, thyme and parsley for a traditional, comforting meal.
0
1
Prep Time: 20 minutes Cook Time: 90 minutes Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 90 minutes
Yield: 6 servings

Ingredients

CHICKEN
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
STUFFING
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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 Information

Serving 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

Substitutions/Variations

Nutritional values may change if you choose to substitute another chicken product.  If substituting frozen chicken for this recipe, thaw before cooking.

Please login.

©2008-2014 JFC LLC