Roast chicken with bacon and herb stuffing
Succulent roast chicken with crispy bacon and herb stuffing, paired with golden potatoes and a rich chicken gravy. This 3 lb whole chicken is seasoned and stuffed with a flavorful blend of sage, thyme, lemon zest, and tender bread cubes, and then roasted to perfection. Elevate your meal with a splash of white wine and a side of creamy mashed potatoes, making each bite unforgettable in this indulgent feast.
Cook time 76 min
Prep time 50 min
Ingredients:
3 lb whole chicken1 tbsp olive oil
4 potatoes
1 tbsp butter
1 onion
3 bacon strips
4 slices white bread
1 tbsp sage
1 tbsp fresh thyme
2 tbsp lemon zest
1 egg
2 tbsp all-purpose white wheat flour
1/2 cup white wine
2 cups chicken gravy
{'title': 'Roast Chicken with Bacon and Herb Stuffing', 'description': "Roast chicken with bacon and herb stuffing is a classic and flavorful dish that is perfect for any occasion. This recipe combines the succulent taste of roasted chicken with the savory goodness of bacon and a fragrant herb stuffing. It's a delightful meal that promises to be a hit at any dinner table."}
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat a large pan over medium heat and add the butter. Once melted, add the finely chopped onion and bacon. Cook until the onion is translucent and the bacon is crispy.
- Add the cubed white bread to the pan and stir to coat with the butter, onion, and bacon mixture.
- Sprinkle the sage, thyme, and lemon zest over the bread mixture. Stir well to combine.
- Remove the pan from heat and let the mixture cool slightly. Once cooled, add the beaten egg and mix thoroughly to bind the stuffing.
- Pat the chicken dry with paper towels. Drizzle the olive oil over the chicken, rubbing it all over to coat evenly.
- Season the chicken generously with salt and pepper, both inside and out.
- Stuff the cavity of the chicken with the prepared stuffing. If you have extra stuffing, you can bake it separately in a small baking dish.
- Peel the potatoes if desired, then cut them into evenly sized pieces.
- Place the potato pieces around the chicken in the roasting pan.
- Place the stuffed chicken in the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown and crispy.
- After the first 30 minutes of roasting, toss the potatoes to ensure even cooking and coating them in the pan juices.
- Once the chicken is done, carefully remove it from the roasting pan and set it aside to rest.
- Place the roasting pan on the stove over medium heat. Add the flour to the pan drippings and whisk continuously to create a roux.
- Slowly pour in the white wine, continuing to whisk until the mixture is smooth and thickened.
- Gradually add the chicken gravy, whisking constantly to ensure a smooth sauce. Let it simmer for a few minutes until it reaches the desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Carve the roasted chicken and serve with the crispy potatoes and herb stuffing.
- Drizzle the prepared pan sauce over the chicken and potatoes.
Tips:
- Make sure to preheat your oven to ensure even cooking.
- Basting the chicken with its own juices or additional butter helps keep it moist.
- If your stuffing is getting too dark, you can cover it with aluminum foil.
{'summary': 'Roasted to perfection with a hearty bacon and herb stuffing, this roast chicken recipe is sure to be a crowd-pleaser. The combination of crispy skin, tender meat, and flavorful stuffing makes it a standout dish for any meal.', 'serving_suggestions': 'Serve your roast chicken with a side of roasted vegetables or a fresh, green salad. Don’t forget to drizzle some of that delicious gravy over your servings!'}
Nutrition per serving
4 ServingsCalories 1520kcal
Protein 110g
Carbohydrates 70g
Fiber 8g
Sugar 6g
Fat 90g
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