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Roast Chicken and Stuffing

User Rating 4.5 Star Rating (2 Reviews)


Roast Chicken and Stuffing
Whole roast chicken stuffed with a bread crumb stuffing seasoned with thyme and parsley.


  • 1 roaster chicken, about 4 pounds
  • butter
  • .
  • Stuffing:
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/2 teaspoon dried leaf thyme, crumbled
  • 2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
  • 2 cups soft bread crumbs
  • 1 beaten egg
  • 1/3 cup milk
  • salt and pepper


In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.

Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.

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User Reviews

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 4 out of 5
cooking time, Member PaulaEngen

I baked a stuffed 4 lb chicken for 70 min on 375, it was not done, I had to put in back in the oven unstuffed for 30 more minutes. Kinda messed up diinner with my man, everything else was done, it was good though....

67 out of 82 people found this helpful.

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