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Roast Chicken with Sage and Herb Stuffing

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Roast Chicken:
  • 1 whole chicken (about 3–4 lbs / 1.5–2 kg)
  • 3 tbsp olive oil or melted butter
  • Salt and black pepper, to taste
  • 1 lemon, halved
  • 4 garlic cloves, crushed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • For the Sage and Herb Stuffing:
  • 3 cups fresh breadcrumbs (from day-old bread)
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 egg, lightly beaten
  • 2 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp parsley, chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup chicken stock (as needed for moisture)
  • Optional Garnish:
  • Fresh herbs (thyme, parsley, or sage)
  • Lemon wedges

Instructions
 

  • Step 1: Preheat the Oven : Preheat your oven to 190°C (375°F). Grease a large roasting pan and set it aside.
  • Step 2: Prepare the Stuffing : In a skillet, heat butter and olive oil over medium heat. Add chopped onion and celery, and sauté until soft and translucent (about 5 minutes). Stir in sage, thyme, and parsley. Cook for another minute until fragrant. Transfer the mixture to a bowl and combine with breadcrumbs. Add the beaten egg, salt, pepper, and a splash of chicken stock to moisten the mixture slightly. The stuffing should hold together when pressed but not be soggy.
  • Step 3: Stuff the Chicken ; Pat the chicken dry with paper towels. Gently stuff the cavity with the prepared sage and herb stuffing. Insert lemon halves, garlic cloves, and a sprig of rosemary into the cavity for added flavor. Tie the legs together with kitchen twine and tuck the wings underneath.
  • Step 4: Season the Chicke : Brush the entire chicken with olive oil or melted butter and season generously with salt and pepper.
  • Step 5: Roast the Chicken : Place the chicken breast-side up in the roasting pan. Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is golden brown. Baste occasionally with pan juices for extra crispness and flavor.
  • Step 6: Rest and Carv : Remove from oven and let the chicken rest for 10–15 minutes before carving. This helps the juices redistribute and keeps the meat tender.