Nigella Best Roast Chicken Stuffing

This easy and delicious recipe for Nigella Lawson’s Best Roast Chicken with Stuffing is perfect for a comforting family meal. The juicy chicken pairs perfectly with the flavorful, herb-infused stuffing made from simple, everyday ingredients. With crispy skin and tender meat, this dish is versatile and sure to impress, making it a go-to for any occasion!

Ingredients Needed

For the Stuffing:

• 3 cups (150g) bread cubes (1-inch/2.5 cm size)
• 2 tbsp (30g) salted butter
• 1 small onion, finely chopped
• 1 rib celery, finely chopped
• 1 clove garlic, minced
• 1 tsp Italian seasoning or poultry seasoning
• ¼ tsp salt
• ½ cup (120ml) chicken broth

For the Chicken:

• 1 whole chicken (3–4 lbs / 1.4–1.8 kg)
• 2 tbsp (30g) salted butter, softened
• 2 tbsp (30ml) olive oil, divided
• ¾ tsp salt
• ½ tsp dried thyme
• ¼ tsp pepper
• 2 ½ cups (600ml) chicken broth or water

How To Make Best Roast Chicken Stuffing

1. Preheat oven to 425°F (220°C): Arrange bread cubes on a baking sheet and toast for 5–8 minutes until lightly browned. Set aside. Reduce oven temperature to 400°F (200°C).
2. Cook onion and celery: Melt butter in a frying pan over medium heat. Add onion and celery, cooking for 3 minutes until softened.
3. Combine stuffing ingredients: Stir in toasted bread cubes, garlic, seasoning, and salt. Pour in chicken broth, stirring to soften the bread slightly. Cool the mixture until safe to handle.
4. Grease baking sheet and prepare chicken: Grease the baking sheet with 1 tbsp olive oil. Place the chicken on the baking sheet.
5. Loosen chicken skin and apply butter: Gently loosen the chicken skin with your hands, being careful not to tear it. Spread softened butter under the skin evenly over the breasts and legs.
6. Stuff the chicken: Loosely fill the cavity with the cooled stuffing, leaving room for air circulation. You can also add some stuffing to the neck cavity and cover it with the skin flap.
7. Season the chicken: Brush the chicken with the remaining olive oil and sprinkle with salt, thyme, and pepper.
8. Tie the legs: Use kitchen twine to tie the legs together securely.
9. Start roasting: Add 1 ½ cups (360ml) of chicken broth or water to the pan. Roast the chicken at 400°F (200°C) for 1 hour.
10. Add more broth: After 1 hour, check the chicken and add another 1 cup (240ml) of broth or water. Roast for another 15–30 minutes until the chicken and stuffing reach an internal temperature of 165°F (74°C).
11. Rest the chicken: Remove the chicken from the oven and let it rest for 10 minutes before carving.
12. Prepare the gravy: Pour pan juices into a measuring cup. Reserve 2 tbsp of fat, discard the rest, and top up with water to make 1 ½ cups (360ml) of liquid. In a saucepan, whisk the reserved fat with 3 tbsp (24g) flour over medium heat to form a paste. Gradually whisk in the liquid and cook for 5 minutes until thickened. Adjust salt as needed.

Recipe Tips

• Use day-old bread for stuffing: Slightly stale bread absorbs flavors better and holds its shape when mixed with broth.
• Loosen the chicken skin carefully: Use your hands to gently separate the skin from the meat without tearing it, allowing the butter to spread evenly for extra juicy chicken.
• Don’t overpack the stuffing: Leave some space for air circulation in the cavity to ensure the stuffing cooks evenly and stays fluffy.
• Baste the chicken midway: Brush the chicken with pan juices while roasting to keep the meat moist and add extra flavor.
• Rest the chicken after roasting: Let the chicken rest for 10 minutes before carving to lock in its juices and make slicing easier.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover roast chicken with stuffing cool to room temperature. Store the chicken and stuffing separately in airtight containers in the fridge for up to 3 days.
• Freeze: Allow the chicken and stuffing to cool completely before freezing. Place them in separate freezer-safe containers or bags. Freeze for up to 2 months. To thaw, transfer to the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the chicken in a baking dish, add a little broth to keep it moist, and cover with foil. Heat for 20-25 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving (of 4 servings)

• Calories: 763
• Total Fat: 13.1g
• Saturated Fat: 5.1g
• Cholesterol: 310mg
• Sodium: 270mg
• Potassium: 72.5mg
• Total Carbohydrate: 14.6g
• Dietary Fiber: 0.5g
• Sugars: 1g
• Protein: 69.3g ​​

Try More Nigella Recipes:

• Nigella Smoked Salmon Blinis
• Nigella Lemon Meringue Cake
• Nigella Strawberry Gateau Recipe
• Nigella Lawson Salmon Mousse