Whole Roasted Chicken with Sweet Potato Stuffing
Whole Roasted Chicken with Sweet Potato Stuffing
Get this quick and easy whole roasted chicken recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • For Stuffing
  • 5 cups (1.25 litre) cubed day-old Baguette or other Crusty Bread
  • 4 tablespoons chopped Green Onion
  • 1 tablespoon chopped fresh Sage
  • 2 tablespoons (30ml) Butter
  • 1½ cups (375ml) Pumpkin Puree
  • 2 tablespoons Pure Maple Syrup
  • ¼ teaspoon (1ml) Fine Salt
  • 2 large Eggs
  • 1 cup (250ml) coarsely grated medium Cheddar
  • ½ cup (125ml) lightly toasted Pecan pieces, plus extra for sprinkling
  • For Chicken
  • 1 4-pounds (2 kg) roasting Chicken (air chilled, preferably)
  • 1 Onion, sliced
  • Extra-Virgin Olive Oil, for basting
  • Coarse Salt and Ground Black Pepper
  1. For Stuffing:
  2. Preheat oven to 350°F (180°C) and grease an 8-inch square pan
  3. Toss cubed bread, green onion and sage with melted butter in a large bowl
  4. In another bowl, whisk pumpkin, maple syrup. Whisk eggs into pumpkin mixture and pour over bread
  5. Stir and let sit for 15 minutes to soak in. Stir in cheddar and pecans and stuffed chicken, prepared as below
  1. For Chicken:
  2. For chicken, preheat oven to 350°F (180°C)
  3. Arrange onion slices in a roasting pan just a few inches larger than the chicken
  4. Stuff chicken (recipe above) and place the chicken on top of the onions. Baste chicken with olive oil and sprinkle generously with salt and pepper
  5. Cover pan and roast for 20 minutes. Remove cover, baste chicken with juices from the bottom of the pan and continue roasting until an internal temperature of 175°F(80°C) is reached, basting 3 or 4 times during roasting
  6. Remove pan from oven and let chicken stand for 10 minutes before removing and carving

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