Sunday Roast Chicken with Apple and Herb Stuffing
Elevate your Sunday dinner with this succulent Sunday Roast Chicken with Apple and Herb Stuffing! This comforting recipe features a perfectly roasted whole chicken, nestled with a flavorful stuffing made from crisp green apples, aromatic fresh herbs, and savory breadcrumbs. The skin is basted with a seasoned butter blend for a golden, crispy finish, while the chicken cavity is filled with bright lemon halves to infuse every bite with a subtle citrusy aroma. Roasted to perfection, this dish offers tender, juicy meat paired with a stuffing that's both sweet and savory. Serve it alongside your favorite roasted vegetables or potatoes for a complete and satisfying meal. Ideal for special occasions or a hearty family dinner, this recipe is a showstopper that’s surprisingly easy to prepare.
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Recipe Information
Ingredients
- 1 unit (about 4-5 pounds) whole chicken
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons, chopped fresh rosemary
- 1 teaspoon, chopped fresh thyme
- 1 unit, diced green apple
- 1 unit, diced yellow onion
- 2 units, diced celery stalk
- 3 cloves, minced garlic
- 1.5 cups bread crumbs
- 0.5 cup chicken stock
- 2 tablespoons, chopped fresh parsley
- 1 unit, halved lemon
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 or excess fat.
In a small bowl, combine 2 tablespoons of butter, 1 tablespoon of olive oil, 2 teaspoons of salt, 1 teaspoon of black pepper, 2 teaspoons of chopped rosemary, and 1 teaspoon of chopped thyme. Mix into a smooth paste.
Gently loosen the skin on the chicken breast by sliding your fingers underneath it. Spread half of the butter mixture under the skin, and rub the remaining mixture over the outside of the chicken.
Prepare the stuffing by melting the remaining 2 tablespoons of butter in a skillet over medium heat. Add the diced apple, onion, celery, and minced garlic. Cook for 5 minutes until softened.
Add the bread crumbs to the skillet and stir to combine. Pour in the chicken stock and mix until the stuffing is moist but not overly wet. Stir in the chopped parsley and let the mixture cool slightly.
Stuff the cavity of the chicken with the apple and herb stuffing. Tuck the lemon halves inside the cavity as well. Tie the legs of the chicken together with kitchen twine.
Place the chicken on a roasting rack in a large baking dish. Roast in the preheated oven for approximately 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the chicken with the pan juices every 20 minutes for a golden, crispy skin.
Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with your favorite roasted vegetables or potatoes.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 19.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 679 mg | 14% | |
*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.
