You are here

Roast Whole Chicken With Vegetable Cheese Stuffing

Western.Chefs's picture
I like having this Roast Whole Chicken mostly because the Vegetable Cheese Stuffing makes the whole dish so exciting and indulgent and guess what, it is so easy a classic recipe to try! With the fabulous flavor of mozzarella cheese and Thyme leaves as a fairly potent seasoning, believe me this Roast Whole Chicken With Vegetable Cheese Stuffing is a must-eat!
  Onion 1 Medium, chopped
  Salad oil 2 Tablespoon
  Carrots 2 Medium
  Zucchini 8 Ounce (1 Medium Sized)
  Mozzarella cheese 2 Ounce (1/4 Of 8 Ounce Package)
  Fresh bread crumbs 1 1⁄2 Cup (24 tbs)
  Egg 1 , slightly beaten
  Salt To Taste
  Pepper 1
  Broiler fryer 3 1⁄2 Pound (1 Whole)
  Thyme leaves 1⁄8 Teaspoon

1. Prepare stuffing: In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook onion until tender, stirring occasionally. Mean while, shred enough of the carrots and zucchini to make 1 lightly packed cup each. Shred mozzarella cheese.
2. To onion mixture in skillet, add shredded carrots and zucchini; cook, stirring frequently, until tender, about 5 minutes. Remove skillet from heat; stir in cheese, bread crumbs, egg, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
3. Rinse chicken with running cold water and drain well. Working with the chicken breast side up, lift wings toward neck, then fold them under back of chicken so they stay in place. Starting at neck end, carefully loosen skin by pushing fingers between skin and meat on breast and thighs. Gently push stuffing between skin and meat, being careful not to rip skin. Fold neck skin under chicken and fasten to back with skewer. With string, tie legs and tail together.
4. Place chicken, breast side up, on rack in open roasting pan; brush with salad oil; sprinkle with thyme leaves, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast in 350°F. oven about 1 1/2 hours. Start checking doneness during last 15 minutes of roasting. (If you like, use a meat thermometer. Before placing chicken in oven, insert meat thermometer into thickest part of meat between breast and thigh, being careful that pointed end of thermometer does not touch bone.)
5. When chicken turns golden, cover loosely with a tent of foil. Remove foil during last 15 minutes of roasting time; with pastry brush, brush chicken generously with pan drippings for an attractive sheen. Chicken is done when thickest part of leg feels soft when pressed with fingers (protected by paper towels). (If using meat thermometer, chicken is done when thermometer reaches 175° to 180°F.)

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4273 Calories from Fat 2607

% Daily Value*

Total Fat 290 g446.3%

Saturated Fat 79.5 g397.6%

Trans Fat 0.5 g

Cholesterol 1446.9 mg482.3%

Sodium 2543 mg106%

Total Carbohydrates 75 g25%

Dietary Fiber 11.3 g45.1%

Sugars 22.5 g

Protein 326 g651.3%

Vitamin A 474.3% Vitamin C 145.7%

Calcium 71.4% Iron 109.3%

*Based on a 2000 Calorie diet

Roast Whole Chicken With Vegetable Cheese Stuffing Recipe