Roast Chicken with Hazelnut Stuffing
Elevate your next dinner gathering with this succulent Roast Chicken with Hazelnut Stuffing, a showstopping dish that combines tender, golden-roasted chicken with a nutty, aromatic stuffing. Toasted hazelnuts, buttery breadcrumbs, fragrant thyme, and fresh parsley unite with sautéed onions and garlic for a stuffing that's as luxurious as it is flavorful. The chicken is roasted to perfection with a crispy, golden skin and a hint of zesty lemon, while rich pan juices infused with chicken stock create an irresistible jus. Perfect for holidays, Sunday dinners, or any special occasion, this recipe requires just 30 minutes of prep and a little patience as it roasts to juicy perfection. Serve with the stuffing and jus for a crowd-pleasing main course that’s bound to impress.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 100 grams Hazelnuts, toasted and chopped
- 120 grams Bread crumbs
- 50 grams Unsalted butter
- 1 medium Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Thyme leaves, fresh
- 1 piece Egg, beaten
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lemon
- 250 milliliters Chicken stock
Instructions
Preheat oven to 190°C (375°F).
In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 4-5 minutes.
Remove the skillet from heat and stir in the bread crumbs, toasted hazelnuts, parsley, thyme, salt, and pepper.
Mix in the beaten egg until the stuffing holds together slightly. Set aside to cool.
Pat the chicken dry with paper towels. Season the cavity with a pinch of salt and pepper.
Stuff the chicken cavity with the prepared hazelnut stuffing. Do not overpack; leave a little room for the stuffing to expand during cooking.
Rub the outside of the chicken with olive oil and season generously with salt and pepper. Halve the lemon and place one half inside the cavity; reserve the other half for garnish.
Place the chicken on a roasting rack in a roasting pan, breast-side up.
Roast in the oven for about 80-90 minutes, basting occasionally with the juices from the pan. Cook until the internal temperature of the thickest part of the chicken reaches 75°C (165°F) and the juices run clear.
In the last 20 minutes of roasting, pour the chicken stock into the roasting pan to create a flavorful jus.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken hot with the hazelnut stuffing and pan juices drizzled over the top. Garnish with fresh parsley and lemon wedges if desired.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 123.9 g | 45% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 20.6 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 485 mg | 37% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1675 mg | 36% | |
*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.
