Passover Baked Chicken and Stuffing
Celebrate tradition and flavor with this Passover Baked Chicken and Stuffing recipe, a comforting and kosher-for-Passover dish that's perfect for your holiday table. This recipe features a beautifully roasted whole chicken, seasoned to perfection with paprika, garlic, and fresh parsley, and stuffed with a rich, savory matzo stuffing made with sautéed vegetables, chicken broth, and eggs. The stuffing, a nod to classic holiday flavors, is moist, flavorful, and can even be baked separately for extra servings. With minimal prep and a perfect blend of simplicity and elegance, this dish makes an ideal centerpiece for Passover or any special gathering. Serve it alongside your favorite sides for a meal that’s deeply satisfying and steeped in tradition. Keywords: Passover chicken recipe, matzo stuffing, kosher holiday dishes, roasted chicken with stuffing.
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 4 matzo sheets
- 2 cups chicken broth
- 1 large onion
- 2 celery stalks
- 2 medium carrots
- 2 large eggs
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken dry with paper towels and season it inside and out with 1 teaspoon of salt, 1 teaspoon of black pepper, and paprika. Set aside.
Break the matzo sheets into small pieces and place them in a large bowl. Pour the chicken broth over the matzo and let it soak for 5 minutes until softened.
Dice the onion, celery, and carrots into small pieces. Mince the garlic cloves and chop the fresh parsley.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, celery, and carrots, and sauté until softened, about 6–8 minutes. Add in the minced garlic and cook for another minute.
Transfer the sautéed vegetables to the bowl with the soaked matzo. Add the eggs, parsley, and 0.5 teaspoons of salt. Mix until well combined to form the stuffing.
Stuff the chicken cavity with the prepared matzo stuffing. If any stuffing remains, place it in a lightly greased oven-safe dish to bake alongside the chicken.
Place the stuffed chicken in a roasting pan. Tie the legs together with kitchen twine and tuck the wings under the body to ensure even cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes (or until the internal temperature of the chicken reaches 165°F/74°C at the thickest part). If baking additional stuffing, place the dish in the oven during the last 30 minutes of roasting.
Once fully cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the baked chicken with the stuffing on the side.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 18.9 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
