Stuffed Chicken Roast
Recipe Summary
- A succulent whole chicken, marinated with paprika, salt, and lemon juice, then generously stuffed with a flavorful mixture of sautéed onions, ginger, green chilies, blanched carrots, green peas, fried cashews, raisins, and bread croutons. Roasted to golden perfection with butter and served with roasted vegetables.
All Ingredients - For Chicken Marination
- Chicken 1.2 Kgs
- Salt to taste
- Paprika to taste
- Lemon juice to taste
All Ingredients - Stuffing for the Chicken
- Cashew nuts 1 tbsp
- Raisins 1 tbsp
- Bread croutons 2 slices cubed
- Onions chopped 2 medium
- Green chillies 4 nos.
- Ginger 1 inch piece chopped
- Carrot 1 cubed (blanched)
- Green peas 1/2 cup
- Chicken Liver 1/2 cup (optional)
- Cold cuts optional
- Juice of half a lemon half a lemon
- Garam Masala powder 1/2 tsp
- Pepper powder 1/2 tsp
- Salt 1 tsp
- Coriander leaves for garnish
- Ghee/oil for cooking
All Ingredients - For Roasting
- Butter cubes and melted
- Potatoes wedges
- Carrots sticks
- Green Beans whole
Tools You'll Need
- Pan
- Oven
Don't have an ingredient? Try these swaps
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
Pat the chicken dry. Sprinkle salt, paprika, and lemon juice over the chicken, ensuring it's evenly coated. Set aside to for .
Step 2: Fry Cashew Nuts and Raisins
Heat ghee/oil in a pan. Add 1 tbsp cashews and 1 tbsp raisins. Fry until golden brown. Remove and set aside.
Step 3: Fry Bread Croutons
In the same pan, add 2 slices of bread cut into cubes. Fry until golden brown. Remove and set aside.
Step 4: Sauté Onions for Stuffing
Heat 1.5 tbsp ghee or oil in a pan. Add 2 medium chopped onions and 1 tsp salt. until the onions become translucent.
Step 5: Add Aromatics to Onions
Add 4 chopped green chilies and 1 inch piece of chopped ginger to the onions. Continue frying until fragrant.
Step 6: Add Vegetables to Stuffing
Add 1 cubed carrot and 1/2 cup green peas to the pan. for a few minutes.
Step 7: Add Lemon Juice to Stuffing
Squeeze the juice of half a lemon into the vegetable mixture.
Step 8: Combine Stuffing Ingredients
Add the fried bread croutons, fried cashews, and raisins back into the pan. Add chopped coriander leaves.
Step 9: Season the Stuffing
Sprinkle 1/2 tsp garam masala powder and 1/2 tsp pepper powder over the stuffing mixture. Mix well and allow it to cool completely before stuffing the chicken.
Step 10: Prepare Chicken for Stuffing
Gently lift the skin of the chicken and insert small cubes of butter between the skin and the flesh.
Step 11: Stuff the Chicken
Carefully spoon the cooled stuffing mixture into the cavity of the chicken. Secure the opening of the cavity with toothpicks or by sewing it shut to prevent the stuffing from spilling out during roasting.
Step 12: Initial Roasting
Place the stuffed chicken in a roasting pan. the chicken generously with melted butter. Arrange potato wedges, carrot sticks, and green beans around the chicken. Bake in a preheated oven at 180°C (approximately 355°F) for .
Step 13: Mid-Roast Basting
After , remove the chicken from the oven. it again with melted butter. If desired, add more fresh vegetables to the pan. Return the chicken to the oven to continue baking.
Step 14: Final Roasting
Continue baking the chicken at 180°C (approximately 355°F) for an additional , or until the total baking time reaches and the chicken is golden brown and cooked through.
Step 15: Rest and Carve
Once roasted, remove the chicken from the oven and for before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Pro Tips
• Use a small bird (1.2 Kgs) for beginners.
• Pat the chicken dry before marinating.
• Set aside marinated chicken for 30 minutes.
• Remove fried cashews and raisins from the pan to prevent burning.
• Fry onions until translucent.
• You could add chicken liver & cold cuts to the stuffing at the stage of adding blanched vegetables.
• Let the stuffing cool before stuffing it into the chicken.
• Insert cubes of butter between the skin of the chicken and the flesh for added moisture and flavor.
• Secure the cavity with toothpicks or sew it.
• Baste the chicken with melted butter during roasting.
• Add vegetables (potatoes, carrots, green beans) around the chicken in the roasting pan.
• Allow the chicken to rest for 15 minutes before carving to retain juices.
Recipe Variations
• Add chicken liver and cold cuts to the stuffing.
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