Scottish Roast Chicken
Bring a taste of the Scottish countryside to your dinner table with this hearty and flavorful Scottish Roast Chicken. This recipe features a tender, golden-brown whole chicken seasoned with aromatic rosemary, thyme, and lemon, while the traditional steel-cut oatmeal stuffing adds a rustic, satisfying twist that's rich in texture and taste. Slowly roasted to perfection, the chicken is basted with buttery pan drippings for an irresistibly juicy finish. Surround it with caramelized onions and garlic for added depth, and serve it with a sprinkle of fresh parsley for a finishing touch. Perfect for cozy family dinners or special occasions, this dish combines classic flavors with a unique nod to its Scottish roots. "Scottish Roast Chicken," "oatmeal stuffing," and "traditional roast chicken recipe" are just a few of the keywords to guide you to this wholesome delight!
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Recipe Information
Ingredients
- 1 piece (about 4-5 lbs) whole chicken
- 3 tablespoons unsalted butter
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 piece, halved lemon
- 4 pieces, peeled and smashed garlic cloves
- 1 piece, quartered medium onion
- 1 cup steel-cut oatmeal
- 3 cups chicken stock
- 2 tablespoons, finely chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Prepare the oatmeal stuffing by bringing 2 cups of chicken stock to a boil in a small pot. Add the steel-cut oatmeal, reduce the heat to low, and let it simmer for 10-12 minutes until tender. Drain any excess liquid and stir in chopped parsley. Set aside to cool slightly.
Pat the chicken dry with paper towels. Rub the outside skin with 2 tablespoons of unsalted butter, ensuring an even coating. Season generously with 1.5 teaspoons of sea salt and 3/4 teaspoon of black pepper.
Stuff the cavity of the chicken with the oatmeal stuffing, lemon halves, 2 smashed garlic cloves, and the sprigs of rosemary and thyme. Secure the cavity with kitchen twine or toothpicks.
Place the prepared chicken breast-side up on a roasting rack set in a pan. Surround the chicken with the quartered onion, the remaining 2 garlic cloves, and 1 cup of chicken stock to prevent the pan juices from burning.
Melt the remaining tablespoon of butter and brush it over the chicken. Sprinkle the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the top for additional seasoning.
Roast for 60-75 minutes, basting every 20 minutes with the pan drippings, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Once cooked, remove the chicken from the oven and loosely tent with foil. Let it rest for 15 minutes before carving.
Serve the roast chicken alongside the oatmeal stuffing, garnished with fresh parsley if desired, and spoon some pan drippings over for extra flavor.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 5190 mg | 226% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 12.5 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1368 mg | 29% | |
*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.
