Roast chicken with bacon and herb stuffing
This roast chicken with bacon and herb stuffing features a succulent, golden-brown chicken complemented by a rich stuffing of bacon and fresh herbs, served with seasoned roasted potatoes. Perfect for any gathering, it combines flavors of sage, thyme, and lemon zest for a comforting meal.
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.
{'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!'}
Roast chicken with bacon and herb stuffing FAQ:
Roast the chicken for approximately 1 hour and 30 minutes. Ensure the internal temperature reaches 165°F (74°C) to confirm doneness.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing the chicken and stuffing separately.
Yes, you can substitute the white bread with any type of bread you prefer, such as whole wheat, sourdough, or even gluten-free bread.
A roasting pan that is large enough to hold the chicken comfortably, with space for the potatoes, is recommended. Typically, a 12x16 inch pan works well for a 3 lb chicken.
You can replace white wine with chicken broth or apple cider vinegar mixed with water, which will still add moisture and some acidity to the sauce.
Cooking 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.
Nutrition Facts
4 ServingsCalories 1520kcal
Protein 110g
Carbohydrates 70g
Fiber 8g
Sugar 6g
Fat 90g
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