Nothing brings families together quite like the comforting aroma of a whole roast chicken recipe wafting through the kitchen.

This classic dish has been a staple of Sunday dinners for generations, offering a blend of simplicity, flavor, and tradition that’s hard to beat.

Today, we’re diving deep into how to make the perfect whole roast chicken with herb stuffing, complete with tips for achieving crispy roast chicken skin, tender meat, and a stuffing that bursts with flavor.

Whether you’re a seasoned cook or a beginner, this guide will help you create an easy roast chicken dinner that’s sure to become a family favorite.

Why Whole Roast Chicken Is a Timeless Sunday Tradition

There’s something inherently nostalgic about a Sunday roast chicken. It’s a meal that signifies comfort, togetherness, and the joy of sharing food with loved ones.

A whole roast chicken recipe is not only budget-friendly but also incredibly versatile, allowing you to explore various flavors with your choice of herbs and spices.

Roasting a chicken with herb stuffing adds another layer of deliciousness, infusing the meat with aromatic flavors that elevate the entire dining experience.

The joy of sharing this meal with your loved ones, gathered around the table, warms the heart and creates lasting memories.

Choosing the Perfect Chicken

Before you start, selecting the right chicken is crucial for the best results. Here are some tips:

• Go for Quality — If possible, opt for a free-range or organic chicken. These chickens typically have better flavor and a juicier texture. Choosing quality ingredients is a key step in creating a delicious roast chicken.
• Size Matters — An ideal chicken weighs between 1.8 and 2.2 kg (3.95 to 4.8 lbs). This size ensures even cooking and a perfect balance of meat and stuffing.
• Freshness Counts — Choose a chicken with pinkish firm flesh and no off smells. Freshness plays a significant role in the final taste of your Sunday roast chicken.

Preparing the Herb Stuffing for Chicken

A well-made stuffing can transform your roast chicken into something truly special. Here’s what you’ll need for the herb stuffing:

Ingredients for The Herb Stuffing:

• 3 cups of stale bread, cubed.
• 1 tablespoon fresh rosemary, finely chopped.
• 1 tablespoon fresh thyme, finely chopped.
• 1 tablespoon fresh sage, sliced.
• 2 garlic cloves, minced.
• 1 small onion, finely chopped.
• 1 egg.
• 1 tablespoon whole-grain mustard.
• Salt and pepper, to taste.

Step-by-Step Guide:

• Mix Ingredients — In a large bowl, combine the toasted bread cubes, fresh herbs, minced garlic, and chopped onions.
• Add Eggs and Mustard — Stir in the eggs and whole-grain mustard until well combined. Season generously with salt and pepper.
• Let It Rest — Let the stuffing sit for about 10 minutes. This helps the flavors meld together and ensures the bread absorbs the moisture.

By stuffing the cavity of the chicken, you’ll infuse the meat with extra flavor and moisture, keeping it juicy and tender throughout the roasting process.

Step-by-Step Instructions for the Whole Roast Chicken Recipe

Now that your stuffing is ready, it’s time to prepare the star of the show – the whole roast chicken.

Ingredients for the Chicken:

• 1 whole free-range chicken (1.8-2.2 kg).
• 2 tablespoons rice bran oil.
• Himalayan pink salt and freshly ground black pepper.

For Larding:

• 50g salted butter, softened.
• Fresh thyme sprigs.
• Fresh rosemary sprigs.
• 4 garlic cloves, crushed.

Instructions:

Preheat the Oven: Preheat your oven to 180°C (350°F).

Prep the Chicken:

• Pat the chicken dry with paper towels.
• Dry skin is key to achieving crispy roast chicken skin. Generously season the chicken inside and out with salt and pepper.
• Drizzle the rice bran oil over the chicken, rubbing it evenly across the surface.

Stuff the Chicken:

Spoon the prepared herb stuffing into the cavity of the chicken. Be careful not to overfill, as the stuffing expands during cooking.

Lard the Chicken:

Gently lift the skin over the breast and insert small knobs of salted butter, fresh thyme, and crushed garlic between the skin and meat. This technique, known as larding, ensures extra flavor and moisture.

Truss the Chicken:

Trussing helps the chicken cook evenly. Tie the legs together using kitchen twine, and tuck the wing tips under the bird.

Roasting The Whole Chicken:

• Place the chicken breast-side up on a roasting rack in a baking pan.
• Roast for about 20 minutes per 500g (approx. 1 lb) of chicken, plus 15-20 minutes. A 2 kg chicken should take around 1 hour 30 minutes to 1 hour 40 minutes.
• Baste the chicken every 30 minutes with its own juices to enhance flavor and keep it moist.

Check for Doneness:

Use a meat thermometer to ensure the chicken is fully cooked. The internal temperature should reach 75°C (165°F) in the thickest part of the thigh.

Rest the Chicken:

Let the chicken rest for 10-15 minutes before carving. This step allows the juices to be redistributed, resulting in a juicier Sunday roast chicken.

Delicious Side Dishes to Pair with Your Sunday Roast Chicken

A whole roast chicken dinner is incomplete without a few mouthwatering side dishes. Here are some ideas to complete your feast:

• Duck Fat Roasted Potatoes — Crispy on the outside and fluffy on the inside. Duck fat potatoes are the perfect accompaniment for roast chicken.
• Roasted Baby Carrots — Roasted with a touch of thyme. They are easy to make, and the combination of flavors will wow your family and friends.
• Sautéed Asparagus — Sautéed with garlic and a light grating of parmesan.
• Rich Gravy — Made from the pan drippings, thickened with a bit of flour for a luscious sauce.

Storing Leftovers and Creative Ways to Use Them

A whole roast chicken recipe often leaves plenty of leftovers. Here’s how to make the most of them:

Creative Leftover Ideas

• Chicken Salad — Mix chopped chicken with mayonnaise, celery, and herbs for a quick lunch.
• Chicken Sandwiches — Layer chicken slices with avocado, lettuce, and tomato on crusty bread.
• Chicken Soup — Use the carcass to make a rich broth, perfect for hearty chicken soup.

Making Roast Chicken a New Family Tradition

Creating a Sunday roast chicken tradition is more than just making a meal; it’s about building memories around the dinner table.

This whole roast chicken recipe with herb stuffing is perfect for family gatherings, holiday feasts, or just a cozy weekend meal. Try it out, and you might find it becoming a regular fixture in your home.

Whole Roast Chicken Recipe Recap

Here’s a quick recap of the key steps for making this delicious whole roast chicken recipe:

• Choose a fresh, free-range chicken.
• Prepare a flavorful herb stuffing.
• Season the chicken thoroughly.
• Roast at 180°C (350°F) until the internal temperature reaches 75°C (165°F).
• Rest, carve, and serve with your favorite sides.

There you have it – the ultimate guide to making a perfect whole roast chicken with herb stuffing for your next Sunday dinner.

With crispy skin, succulent meat, and a stuffing packed with flavor, this recipe will indeed become a hit in your household. Try this whole roast chicken recipe, and don’t forget to share your experience in the comments below. Happy roasting!

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

Whole Roast Chicken with Herb Stuffing: A Sunday Special Feast

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PREP TIME: | 20 minutes mins

COOK TIME: | 1 hour hr 40 minutes mins

RESTING TIME | 15 minutes mins

TOTAL TIME: | 2 hours hrs 15 minutes mins

SERVINGS: | 6 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Sundays just got better with our whole roast chicken with herb stuffing. Discover the secrets for roasting a whole chicken. Another recipe for your repertoire.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

US CUSTOMARYMETRIC

• ▢ 2.2 kg Whole chicken free-range
• ▢ 2 tbsp Rice bran oil
• ▢ Himalayan pink salt and freshly ground black pepper

Herb Stuffing

• ▢ 3 cups Stale bread cubed
• ▢ 1 tbsp Fresh rosemary finely chopped
• ▢ 1 tbsp Fresh thyme finely chopped
• ▢ 1 tbsp Fresh sage sliced
• ▢ 2 cloves Garlic minced
• ▢ 1 small Onion finely chopped
• ▢ 1 egg
• ▢ 1 tbsp Mustard whole-grain
• ▢ Himalayan pink salt and freshly ground black pepper

Larding Ingredients

• ▢ 50 g Butter salted softened
• ▢ 2 sprigs Fresh thyme
• ▢ 2 sprigs Fresh rosemary
• ▢ 4 cloves Garlic crushed

Instructions

SHOWHIDE

• Preparing The Herb Stuffing

  Mix Ingredients — In a large bowl, combine the toasted bread cubes, fresh herbs, minced garlic, and chopped onions.

  Add Eggs and Mustard — Stir in the eggs and whole-grain mustard until well combined. Season generously with salt and pepper.

  Let It Rest — Let the stuffing sit for about 10 minutes. This helps the flavors meld together and ensures the bread absorbs the moisture.
  
• Preheat the Oven: Preheat your oven to 180 °C or 165 °C

  Preparing The Whole Chicken — Pat the chicken dry with paper towels. Dry skin is key to achieving crispy roast chicken skin. Generously season the chicken inside and out with salt and pepper. Drizzle the rice bran oil over the chicken, rubbing it evenly across the surface.
  
• Larding — Gently lift the skin over the breast and insert small knobs of salted butter, fresh thyme, and crushed garlic between the skin and meat. This technique, known as larding, ensures extra flavor and moisture.

  Trussing — Helps the chicken cook evenly. Tie the legs together using kitchen twine, and tuck the wing tips under the bird.
  
• Roasting The Chicken — Place the chicken breast-side up on a roasting rack in a baking pan.

  Roast for about 20 minutes per 500g (approx. 1 lb) of chicken, plus 15-20 minutes. A 2 kg chicken should take around 1 hour 30 minutes to 1 hour 40 minutes.

  Baste the chicken every 30 minutes with its own juices to enhance flavor and keep it moist.

  Check for Doneness — Use a meat thermometer to ensurethe chicken is fully cooked. The internal temperature should reach 75°C (165°F)in the thickest part of the thigh.

  Rest the Chicken — Let the chicken rest for 10-15 minutes before carving. This step allows the juices to be redistributed, resulting in a juicier Sunday roast chicken.
  

Chef Tips

TIPS FOR ACHIEVING THE PERFECT ROAST CHICKEN

Larding is an excellent technique for ensuring a juicy, flavorful, and tender roast chicken with an enticingly crispy skin. It’s a simple step that can transform an ordinary roast into something extraordinary.

For an extra burst of flavor, create a trivet with onion, carrot, and fresh herbs. Roasting the chicken on this aromatic bed infuses it with a delicious herbaceous taste. The tender, herb-infused vegetables make a perfect side dish to serve alongside the roasted chicken.

TIPS FOR ACHIEVING CRISPY ROAST CHICKEN SKIN

One of the best parts of a roast chicken is the crispy skin. Here’s how to achieve that perfect crunch:

• Air Dry in the Fridge — Leave the chicken uncovered in the fridge for a few hours or overnight. This dries out the skin, making it crispier when roasted.
• Use High-Heat Finish — For an extra crispy finish, increase the oven temperature to 220°C (430°F) for the last 10 minutes of roasting.
• The Salt Trick — Lightly dusting the chicken with fine sea salt before roasting can help draw out moisture, leading to even crispier skin.

DELICIOUS SIDE DISHES TO PAIR WITH YOUR SUNDAY ROAST CHICKEN

• Duck Fat Roasted Potatoes — Crispy on the outside and fluffy inside. Duck fat potatoes are the perfect accompaniment for roast chicken.
• Roasted Baby Carrots — Roasted with a touch of thyme. They are easy to make, and the combination of flavors will wow your family and friends.
• Sautéed Asparagus — Sautéed with garlic and a light grating of parmesan.
• Rich Gravy — Made from the pan drippings, thickened with a bit of flour for a luscious sauce.

Nutrition

Serving>1 serve | Calories>828kcal | Carbohydrates>59g | Protein>47g | Fat>44g | Saturated Fat>14g | Polyunsaturated Fat>10g | Monounsaturated Fat>16g | Trans Fat>0.5g | Cholesterol>177mg | Sodium>775mg | Potassium>560mg | Fiber>5g | Sugar>7g | Vitamin A>581IU | Vitamin C>7mg | Calcium>197mg | Iron>6mg

COURSE:

Main Course

CUISINE:

New Zealand

KEYWORD:

Roast Chicken

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Sunday Roast

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