Simple Easy Stuffed Roast Chicken with Gravy for Beginners
Juicy, flavorful, and foolproof, this Simple Easy Stuffed Roast Chicken with Gravy for Beginners is the perfect recipe for those looking to master an impressive yet approachable roast dinner. With a golden, crispy skin and a flavorful stuffing of seasoned bread crumbs, lemon, and onion, this roasted chicken is a comforting centerpiece for any family meal. The secret lies in the seasoned butter, which infuses the meat with a blend of garlic, thyme, and rosemary while ensuring every bite is tender and moist. Paired with a velvety homemade gravy made from the pan drippings, this recipe is ideal for novice cooks looking to create a stress-free, restaurant-worthy dish. Ready in under two hours and designed to serve six, it’s a simple way to impress guests or upgrade your weeknight dinner. Perfect for searchers looking for easy roast chicken recipes, beginner-friendly meals, or comfort food classics!
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Recipe Information
Ingredients
- 1 whole chicken (4-5 pounds)
- 4 tablespoons butter, softened
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon, halved
- 1 onion, quartered
- 1 cup bread crumbs
- 3 cups chicken stock
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any giblets inside the chicken cavity.
In a small bowl, mix together the butter, salt, black pepper, garlic powder, thyme, and rosemary to make a seasoned butter.
Gently loosen the skin of the chicken by sliding your fingers under it. Spread half of the seasoned butter under the skin, and rub the remaining butter over the outside of the chicken.
In a separate bowl, combine the bread crumbs with a pinch of salt, a pinch of pepper, and 2 tablespoons of chicken stock. Mix until the bread crumbs are slightly moist.
Stuff the chicken cavity with the halved lemon, quartered onion, and the bread crumb mixture.
Tie the chicken legs together with kitchen twine to keep the stuffing in place.
Rub olive oil over the chicken to help it crisp up while roasting. Place the chicken in a roasting pan or on a rack fitted inside a baking dish.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Baste the chicken with its juices every 30 minutes for extra flavor and moisture.
Once the chicken is cooked, remove it from the oven and let it rest for 15 minutes before carving.
To make the gravy, pour the drippings from the roasting pan into a small saucepan. Place the saucepan over medium heat, and whisk in the flour to form a smooth paste.
Slowly add 2 cups of chicken stock to the saucepan while whisking continuously. Cook the gravy until thickened, about 5-7 minutes. Add salt and pepper to taste.
Carve the chicken and serve with the homemade gravy on the side.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6341 mg | 276% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 15.3 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 353 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 784 mg | 17% | |
*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.
