How Long to Roast a Stuffed Chicken for Perfectly Juicy Meat and Crispy Skin

Preheat the oven to 425°F. Season the inside of the chicken cavity with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff the cavity with the fresh herbs and the garlic. Rub the outside of the chicken with 4 tablespoons of the butter and sprinkle with 1/4 teaspoon poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Tuck the wing tips under the body of the chicken to keep from burning. Place the chicken on a rack in a roasting pan. Add 1/3 cup chicken stock to the pan.

Preheat the oven to 425°F. Season the inside of the chicken cavity with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stuff the cavity with the fresh herbs and the garlic. Spread 4 tablespoons of butter on the chicken’s outside and season it with 1/4 teaspoon poultry seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Tuck the wing tips under the body of the chicken to keep from burning. Place the chicken on a rack in a roasting pan. Add 1/3 cup chicken stock to the pan.

Roast for 15 minutes at 425°F, then reduce the heat to 350°F. Roast the chicken for another 20 minutes, basting it every 20 minutes, until the juices run clear, the legs move easily when you wiggle them, and a meat thermometer inserted into the thickest part of a thigh reads 170°F. This will take about 2 1/2 to 3 hours for a 5-to-7-pound PERDUE® OVEN STUFFER® Whole Chicken.

Melt 1 stick of butter in a large skillet over medium heat. Add the leeks and celery and sauté for 2 to 3 minutes. Add the apples and the apple cider and simmer for 3 to 4 minutes until the apples start to soften. Stir in the remaining poultry seasoning and remove from heat.

In a large bowl, combine the challah cubes, the sautéed apple mixture, the toasted walnuts and the parsley. Add enough chicken stock to make a very moist mixture. Mix well to combine. Transfer the mixture to a 9” x 11” baking dish. Bake in a 350°F oven for the last 45 minutes of chicken roasting time. Remove the chicken and stuffing from the oven. Let the chicken rest for 10 to 15 minutes before carving. While the chicken rests, set the table and finish your side dishes. Carve your chicken, serve with stuffing and enjoy your holiday!

For a fun presentation, make individual stuffing cups. Stuff jumbo muffin liners with stuffing and bake for 45 minutes. If you don’t have stale bread, spread out the bread cubes on a baking sheet and dry in a 300°F oven for 15 to 20 minutes.

A great way to make a tasty Sunday dinner or holiday meal is to roast a whole stuffed chicken. If you do it right, the meat will be juicy and flavorful, and the skin will be crispy and golden brown. But for a first-time cook, it can be hard to get the cooking time just right. Don’t cook the bird long enough, and the stuffing and meat will be dangerously underdone. If you cook it for too long, the chicken will be burnt and dry. How long should you roast a stuffed chicken? Keep reading for tips on how to make the perfect roast chicken.

Factors That Affect Cooking Time

Several key factors impact total roasting time for a stuffed chicken

1. Weight

Chicken that weighs more will take longer to cook. A small chicken that weighs 3 to 4 pounds might only need 60 to 75 minutes to roast all the way through. But it can take 90 minutes or more for a big 5 to 6 pound bird.

2. Amount of Stuffing

A chicken cavity packed full with stuffing will require extra roasting time over one that is lightly stuffed The stuffing must reach a food safe minimum internal temperature of 165°F,

3. Oven Temperature

Cooking at a lower oven temp of 325°F will increase roasting time versus a hotter oven temp of 375-400°F

4. Pan Type

A chicken roasted directly on a rack will cook faster than one roasted in a covered pan.

Basic Roasting Timelines

Here are some general timeline guidelines for roasting a whole stuffed chicken:

Small chicken (3 to 4 lbs): 60 to 75 minutes
Average chicken (5 to 6 lbs): 90 minutes to 2 hours
Large turkey-size chicken (7 lbs+): At least 2 hours, up to 2 hours 45 minutes

These time ranges are for a chicken roasted uncovered at 375°F after seasoning the skin and stuffing the cavity. Always use a meat thermometer to confirm the chicken and stuffing have reached a safe final temperature before removing from the oven.

Step-by-Step Roasting Method

Follow these simple steps for roasting stuffed chicken to juicy perfection:

1. Prep the bird

Rinse the chicken cavity and pat dry. Loosen the skin and rub the meat with butter or oil. Season the skin generously with salt and pepper.

2. Make the stuffing

Sauté aromatics like onion and celery then combine with bread crumbs, stock, herbs and spices.

3. Stuff the cavity

Pack the stuffing loosely into the main cavity and neck. Truss or tie the legs together.

4. Roast in the oven

Place on a roasting rack in a pan, breast up. Roast at 375°F, basting regularly with pan juices.

5. Brown the skin

For the last 30 minutes, remove foil or lid so skin can brown. Baste with butter or oil for extra crispy skin.

6. Test for doneness

The thickest part of the stuffing and the thighs should reach 165°F. Let rest at least 15 minutes before carving.

How to Tell If Your Chicken Is Undercooked

Sometimes it’s hard for a new cook to tell when chicken is fully cooked. Here are some signs your roasted chicken may be undercooked:

Meat near bones and joints is still pink or red looking
Juices run pink when meat is pierced
Stuffing temperature has not yet reached 165°F
Meat does not feel firm when poked

If you notice any of these, return the chicken to the oven for additional roasting time until done. The safest bet is to rely on a meat thermometer for an accurate reading.

What If Your Chicken Is Overcooked?

While you want to ensure the chicken is fully cooked, going too long under high heat can lead to a dried out bird. Signs you may have overcooked your roasted chicken include:

Skin is very dark brown or burnt looking
Meat has pulled away from the bone
Stuffing feels compact and dried out
Breast meat feels very firm and dry

Unfortunately overcooked poultry cannot be reversed. But you can still enjoy tasty meat by carving the chicken and making dishes like chicken salad, casseroles, soups, and broth from the leftovers.

Tricks for Extra Juicy and Flavorful Meat

Follow these tips for boosting moisture and flavor in your roasted stuffed chicken:

Brine the bird – Soak in a saltwater brine before roasting
Rub with butter – Loosen the skin and rub the meat with butter or oil
Baste frequently – Use pan juices or melted butter to keep the meat moist
Cook to proper temperature – Don’t overcook, use a meat thermometer to test for doneness
Let it rest – Allow the chicken to rest at least 10-15 minutes before carving for juicier meat
Stuff with care – Avoid tightly packing the stuffing into the cavity
Use a roasting rack – Elevate the chicken so air can circulate completely
Keep it uncovered – Roast uncovered for the last half hour for crispy skin

Serving an Perfectly Roasted Stuffed Chicken

Once you’ve mastered the roasting time, your golden brown stuffed chicken is ready to serve. Let your cooked chicken rest at least 10 to 15 minutes before carving so juices can redistribute. Spoon out stuffing into a serving dish. Then carve up the chicken and serve it with classic side dishes like mashed potatoes, greens, gravy, and biscuits or rolls. A basic pan sauce, gravy, or cranberry sauce also compliment the roast chicken beautifully. Your patience will be rewarded with a beautiful stuffed roast chicken your family will request time and time again!

how long roast stuffed chicken

What customers are saying

THis chiCken is The best quality. I basted it With tons of buutter anD loads of Honey.

Very nice recipe love the ingredients looks really great and I am sure taste great.

Serving Per Recipe: 10-12

Total Fat 44g 68%

Saturated Fat 15g 75%

Total carbs 31g 10%

Dietary Fiber 3g 12%

how long roast stuffed chicken

Stuffed Chicken roasted in the oven | STUFFING RECIPE perfect for the holidays!

FAQ

How long do you cook a stuffed roast chicken?

Brush the chicken with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone. Roast at 325°F for 2 1/2 to 3 hours, or until the drumstick moves easily and the stuffing reaches 165°F in the middle. Use the pan juices to baste the turkey every so often.

Is it better to roast chicken at 350 or 400?

Both 350°F and 400°F can be suitable for roasting chicken, but the best temperature depends on the desired outcome. 350°F is better for ensuring even cooking and retaining moisture, especially for larger pieces like whole chickens. Recipes suggest that a lower temperature results in a more tender and juicy chicken.

Does chicken take longer to cook if stuffed?

Cooking a stuffed chicken requires a longer cooking time than an unstuffed one. This is because the stuffing inside the chicken needs to reach a safe temperature of 165°F (74°C). Most of the time, give a stuffed chicken an extra 15 to 30 minutes of cooking time.

How long to cook an oven stuffer chicken?

Allow 1/2 hour per pound or up to 2 hours. Oven stuffer roaster weighs 5 to 7 pounds; oven temperature is 350 degrees F; cooking time is about 2 1/2 hours. ; oven stuffer roaster weight: 7+ lbs; oven temperature 350 degrees F; approximate cooking time 3 hr. 15 min. Keep refrigerated.