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Nutrition info

AmountPer 435 g serving
  • Calories930
  • Protein58 g
  • Fat61 g
  • Saturated fat20 g
  • Carbohydrates36 g
  • Fibre2 g
  • Sugars4 g
  • Cholesterol265 mg
  • Sodium800 mg
% Daily ValuePer 435 g serving
  • Potassium23
  • Calcium20
  • Iron30
  • Vitamin A20
  • Vitamin C2
  • Vitamin B661
  • Vitamin B1255
  • Folate32
  • Magnesium
  • Zinc44
Food prep tip

Roast Chicken with Cornbread Stuffing

  • Dinner
  • Whole
Prepping30min
Cooking150min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 58 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Preheat the oven to 375°F (190°C).
2
Season the inside and the outside of the bird with salt and pepper. Let it rest on the counter for 15 minutes.
3
Meanwhile, assemble the stuffing. In a large bowl combine together the cornbread, onion, sage, pumpkin seeds, raisins, garlic, jalapeno and chicken stock. Season with salt and pepper.
4
Stuff both of the chicken’s cavities with the stuffing and make sure not to overstuff.
5
Truss the bird using white kitchen string, and arrange it breast side up in a roasting pan. Brush the bird all over with the melted butter. Transfer to the rack in the middle of the oven. Roast for 30 minutes.
6
Baste the chicken and reduce oven temperature to 350°F (175°C) and continue to roast for 2 hours or until a meat thermometer registers 180°F (82°C). Continue to baste the chicken every 20-30 minutes to help crisp the skin.
7
Remove the chicken from the oven and allow it to rest for 10 minutes. Remove the stuffing from the bird before carving.