Best 4 Roast Chicken With Green Herb Stuffing Recipes

Indulge in a culinary journey with our tantalizing roast chicken with green herb stuffing. This classic dish is elevated with a flavorful herb stuffing that bursts with freshness and aroma. Perfectly roasted chicken, infused with the essence of herbs, creates a harmonious balance of flavors that will delight your taste buds.

Embark on a culinary adventure with our carefully curated recipes that cater to various dietary preferences and cooking styles. Discover the traditional roast chicken recipe, a timeless classic that showcases the simplicity and elegance of this dish. For those seeking a healthier option, explore our air fryer roast chicken recipe, which delivers crispy skin and succulent meat without compromising on flavor.

If you're craving a one-pot meal, our sheet pan roast chicken and vegetables recipe is a convenient and flavorful choice. Roast chicken takes center stage, surrounded by a vibrant array of vegetables that caramelize to perfection. And for a touch of international flair, try our Mediterranean roast chicken recipe, which incorporates aromatic herbs, citrus, and olives for a delightful Mediterranean twist.

No matter your preference, our collection of roast chicken recipes offers something for every palate. Prepare to savor the succulent flavors of this versatile dish, whether you prefer classic comfort food or are seeking a healthier alternative.

Let's cook with our recipes!

CELERY HERB STUFFING AND SAVORY CHICKEN

Celery Herb Stuffing and Savory Chicken image

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.

Provided by Loretta's Recipe Journal

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

Ingredients

1 small onion, diced
½ cup diced celery, with leaves
6 slices stale bread, cut into cubes
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery salt
½ cup melted butter
1 (3 pound) whole chicken
¼ cup chopped fresh savory

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g

ROAST CHICKEN WITH WALNUT-HERB STUFFING

Roast Chicken With Walnut-Herb Stuffing image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 6 -pound roasting chicken
Kosher salt and freshly ground pepper
1 stick unsalted butter
4 cloves garlic, smashed and roughly chopped
1/4 cup roughly chopped walnuts
1/4 cup fresh parsley, roughly chopped
2 teaspoons fresh thyme
1 baguette, cut into 1 1/4-inch cubes (about 5 cups)
4 cups low-sodium chicken broth

Steps:

Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.

EASY CHICKEN & HERB STUFFING

Easy Chicken & Herb Stuffing image

Make and share this Easy Chicken & Herb Stuffing recipe from Food.com.

Provided by S in PA

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cooked and cubed
2 (10 1/2 ounce) cans cream of mushroom soup
16 ounces sour cream (light is OK)
1 (16 ounce) package herb stuffing mix (I use pepperidge farm)
1/2 cup margarine or 1/2 cup butter
1 cup chicken broth

Steps:

Mix chicken, soup, and sour cream.
Spread into 9x13 baking dish (sprayed with Pam).
Top with stuffing mix.
Melt margarine and mix with chicken broth.
Drizzle over top of casserole.
Bake at 350 for 45-60 minutes.

Nutrition Facts : Calories 610, Fat 31.4, SaturatedFat 11.6, Cholesterol 76.2, Sodium 1697.3, Carbohydrate 51, Fiber 1.8, Sugar 6, Protein 29.7

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING

Sunday Roast Chicken With Apple and Herb Stuffing image

With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!

Provided by Sharon123

Categories Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 -5 sprigs parsley
3 -5 sprigs thyme
1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
1/2 lemon, sliced (optional)
1/2 onion, sliced (optional)
4 tablespoons butter, softened (or margarine)
2 tablespoons butter (or margarine)
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
1 cup fresh white breadcrumbs (or whole wheat, rye, etc.)
1 small egg, beaten
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 grated lemon, zest of
salt and black pepper
2 teaspoons flour
1 1/4 cups giblet chicken stock or 1 1/4 cups vegetable stock

Steps:

Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
Leave to cool completely.
Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
Truss the chicken if desired.
Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
Put any leftover stuffing into a small ovenproof dish.
Rub the softened butter over the chicken breast and season with salt and pepper.
Place the chicken, breast side down, in a roasting pan.
Cook in a 375* oven for about 1 1/2-2 hours.
Turn the chicken over when lightly browned.
Continue cooking, basting every 20 minutes.
Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
Transfer to a warmed serving platter and keep warm while you make the gravy.
Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
Carve the chicken and serve with the gravy.
Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
of the fat that rises to the surface, leaving behind the cooking juices.
Put the roasting pan on top of the stove.
Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
Simmer for 2 minutes, then taste for seasoning.
Strain into a warmed gravy boat and serve immediately.
Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
Stir in 1 quart water.
Bring to a boil, skimming off any scum that forms on the surface.
Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
Simmer for about 1 hour.
Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
Strain before use.

Tips:

Generous Seasoning: Be generous with your seasonings, both inside and outside the chicken. This will result in a flavorful and well-seasoned dish.
Use Fresh Herbs: Fresh herbs, such as thyme, rosemary, and sage, add a burst of flavor to the stuffing and the chicken. If you don't have fresh herbs on hand, you can substitute dried herbs, but use about half the amount.
Don't Overstuff the Chicken: Overstuffing the chicken can make it difficult to cook evenly and can also result in a dry bird. Aim to fill the chicken loosely, leaving some room for expansion.
Roast the Chicken on a Wire Rack: Roasting the chicken on a wire rack will allow the air to circulate all around the bird, resulting in even cooking and crispy skin.
Baste the Chicken Regularly: Basting the chicken with the pan juices every 20-30 minutes will help keep it moist and prevent it from drying out.
Let the Chicken Rest: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Roast chicken with green herb stuffing is a classic dish that is perfect for any occasion. With its crispy skin, tender meat, and flavorful stuffing, it is sure to be a hit with everyone at the table. Follow the tips above to ensure that your roast chicken turns out perfectly every time.