The Roasted Stuffed Chicken Cooking Tips


For some reason, while I was growing up, roast chicken was, more often than not, the main part of our Sunday dinner. Sometimes it was stuffed, and sometimes not, but either way it was always delicious and served with cranberry sauce, roast potatoes.

And carrots, and generally either sauteed string beans, mushrooms, or zucchini, and of course, a salad or an antipasto. Though my parents generally purchased their meat from a local Italian meat market, even the supermarket meat looked much better, especially the chicken, than it looks today.

This was long before animals were fed growth hormones and antibiotics. The chicken looked good back then, without thick yellow layers of fat beneath the breast skin, and legs. Now, I prefer to purchase a whole chicken from Whole Foods where it closely resembles the healthier versions I grew up with.

For years I stuffed my chicken with a Bell Seasoning stuffing, but some years ago, I tasted my Aunt Rose’s sausage, and spinach stuffing. This is my stuffing of choice these days because it has such a wonderful flavor. I will add this recipe on another page of this site if you’d like to view it.

So, here is my easy, and delicious recipe for a roast chicken, with roast potatoes and carrots: 1 chicken 2 or 3 carrots, maybe more depending on how many will be partaking in the meal, cut in chunks 2 or 3 potatoes, or more, per note above, quartered Olive Oil for basting.

1 large onion, sliced About 4 or 5 cloves of garlic, sliced About 1 tsp. of sweet basil Wash the chicken thoroughly, inside and out. Place in a roasting pan, on a rack. Peel the potatoes and scrape the carrots, then wash. Put a bit of Olive Oil in the bottom of a juice glass.

Now, using a basting brush, baste the chicken and the potatoes and carrots. Now, you can slice the onions and the garlic all over the chicken, even inserting pieces within the skin of the chicken, as well as the cavity if it isn’t stuffed, and all over the potatoes and carrots.

Sprinkle the chicken, potatoes, and carrots with the sweet basil, as well as generously sprinkling with garlic powder and onion powder. Roast in a pre-heated oven at 350 degrees for about two hours.

You can cover the chicken with aluminum foil or the roasting pan’s own cover for much of the cooking time, but remove the cover about twenty-thirty minutes before at the end of the cooking time to achieve a deep brown and appetizing skin.

Allow the chicken to sit for five minutes, before carving, to allow the juices to settle, and make sure there is no pink left in the meat, and that it is cooked thoroughly, while still retaining its moisture.


I like to use little potatoes for roasting whenever I make any type of roasted meat that calls for potatoes. An antipasto is wonderful to serve before this hearty meal.

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