Best Simpleeasy Stuffed Roast Chicken With Gravy For Beginners Recipes

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ONION-HERB STUFFED ROASTED CHICKEN



Onion-Herb Stuffed Roasted Chicken image

I made this from ingredients that I ALWAYS have on hand, and I have to adimit, it's pretty good. The meat always turns out juicy, and the skin flavorful and crispy.

Provided by Panhandle Sam

Categories     Whole Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 whole roasting chicken
2 tablespoons oil
2 garlic cloves, peeled
3 tablespoons butter
1 onion
2 sprigs fresh rosemary
1 lemon
salt and pepper
poultry seasoning

Steps:

  • Preheat oven to 325.
  • Brush the bottom of an 8X11 glass baking dish with 1 tablespoon of the oil.
  • Rinse chicken thoroughly, inside and out, then pat dry with a paper towel.
  • Rub the chicken with remaining oil, salt and pepper, and place in baking dish, breast side up.
  • Run your fingers underneath the skin, and place 1/2 tablespoon of butter on each breast, and under the skin.
  • Chop onion into chunks, and slice lemon in half and then each half into fours.
  • Stuff half of the onions and lemons, all of the garlic, the remaining butter, and one sprig of rosemary into the cavity. Close the opening with the toothpics.
  • Tuck the wings back and under the chicken. Arrange the remaining onions, lemon, and rosemary in the pan surrounding the chicken.
  • Sprinkle the chicken with the chicken seasoning.
  • Bake for 30 minutes, per pound. Baste every 30 minutes.

Nutrition Facts : Calories 156.1, Fat 13.6, SaturatedFat 4.8, Cholesterol 38.2, Sodium 63.8, Carbohydrate 2.2, Fiber 0.5, Sugar 0.8, Protein 6.6

EASY BAKED CHICKEN WITH STUFFING & GRAVY



Easy Baked Chicken With Stuffing & Gravy image

Simple & easy, but comforting dinner that smells wonderful cooking. Stove top stuffing (2 boxes) works very well. You may want an extra small jar of gravy for serving.

Provided by Queen Puff

Categories     Weeknight

Time 55m

Yield 6 chicken breasts, 6 serving(s)

Number Of Ingredients 8

6 boneless chicken breasts
12 ounces chicken flavor stuffing mix
12 ounces chicken gravy
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon paprika

Steps:

  • Pre-heat oven to 375.
  • Prepare stuffing according to package directions.
  • Spray a 9 x 13 baking dish with cooking spray.
  • Spoon a small amount of stuffing into underside of each chicken breasts and place into pan.
  • Combine salt, pepper, garlic powder, onion powder and paprika into a small bowl.
  • Sprinkle onto each chicken breast.
  • Spoon remaining stuffing into baking dish around chicken breasts.
  • Cover dish with foil and bake for 30 minutes.
  • Remove from oven
  • Pour gravy over chicken and stuffing.
  • Re-cover with the foil and bake for 15-30 minutes until done.

SIMPLE ROAST CHICKEN WITH GRAVY



Simple Roast Chicken with Gravy image

You'll love having this roast chicken in your weeknight repertoire. One bird can supply you with a dinner, leftovers for sandwiches or salads and a carcass and bones (which you can freeze for up to a month) to make stock. Use your homemade stock to make gravy the next time you roast a chicken. Remember that every roast chicken has two "oysters," the tender morsels on either side of the backbone: Eat one and share the other!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 7

One 4- to 5-pound chicken, giblets removed and reserved for another use
Kosher salt and freshly ground black pepper
3 sprigs thyme
3 cloves garlic, unpeeled
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups homemade chicken stock or low-sodium chicken broth

Steps:

  • Pat the chicken dry inside and out with paper towels, and let sit at room temperature to take the chill off, about 30 minutes. Meanwhile, position an oven rack in the center of the oven, and preheat to 450 degrees F. Put a rack in a small roasting pan.
  • Season the cavity of the chicken generously with salt and pepper, and stuff it with the thyme and garlic. Tie the legs together with butcher's twine. Season the outside with salt (generously) and a few grinds of pepper, and place the chicken breast-side up on the rack. (Seasoning the chicken when on the rack could result in gravy that's too salty.)
  • Roast the chicken until the skin is golden brown and crispy and a thermometer inserted in the deepest part of the thigh registers 165 to 170 degrees F, depending on how you like your dark meat, 50 minutes to 1 hour. Let the chicken rest on the rack for a few minutes, then carefully tip it forward to drain all the collected juices into the roasting pan. Discard the thyme and garlic. Let the chicken rest on a cutting board while you make the gravy. (To transfer the chicken easily, hold a wooden spoon handle in the cavity with one hand and use the other hand to lift the chicken with tongs.)
  • Remove the rack from the pan, and pour the pan drippings into a small bowl. Skim off 2 tablespoons of the fat, and stir them into the flour and 2 tablespoons water in another small bowl. Heat the roasting pan over medium-high heat, add the wine, scrape up any browned bits and simmer until the wine reduces by half, 3 to 4 minutes. Add the chicken stock and any remaining pan drippings, bring to a simmer, add the flour mixture and whisk constantly until the liquid thickens into a gravy, 2 to 3 minutes. Season the gravy with salt and pepper.
  • Remove the butcher's twine from the chicken. Snip off the wingtips using kitchen shears; reserve to make stock. Remove the leg quarters by slicing between the thigh and the body, then finding the hip joints near the backbone and slicing through them. Separate the drumsticks and thighs, and transfer to a platter. Sit the carcass upright; snip out the backbone and reserve it to make stock. Lay the breast skin-side up and slice in half through the breastbone. Separate the wings and breast, and transfer to the platter. Serve the chicken with the warm gravy. Reserve the carcass to make stock.

ONION STUFFED ROAST CHICKEN WITH POTATOES



Onion Stuffed Roast Chicken With Potatoes image

Roast chicken is great, because not only do you have one meal right there, you get to use the leftover meat for sandwiches, taco salad, soup, stir-fry, casseroles, etc...not to mention homemade chicken stock! This is a moist and simple way to prepare a roast chicken. It's even better when you add some garlic to the thyme butter!

Provided by A Messy Cook

Categories     Whole Chicken

Time 1h55m

Yield 1 chicken

Number Of Ingredients 7

4 ounces unsalted butter, softened
1 large onion, coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
3 1/2 lbs whole chickens
6 medium potatoes, scrubbed & quartered

Steps:

  • In a skillet, melt 1 T butter over medium heat.
  • Add onion, 1/4 teaspoon salt and a pinch each of pepper and thyme; saute until onion is light brown (about 10 minutes), then remove from the skillet and let cool to room temperature.
  • In small bowl combine remaining 7 tablespoons of butter, 1/4 teaspoon salt, a pinch of pepper, and remaining thyme.
  • Using your fingers, gently loosen the breast, thigh and leg skin of the chicken: place in baking dish.
  • Rub 4 tablespoons thyme butter under the skin and stuff the cavity with browned onion.
  • Seal the cavity, rub skin with 1 tablespoon thyme butter, and arrange potatoes around chicken.
  • Bake chicken at 400 degrees for 1 hour and 15 minutes or until juices run clear when the thigh is pierced.

Nutrition Facts : Calories 4077.6, Fat 255.9, SaturatedFat 105.1, Cholesterol 992.4, Sodium 3118.4, Carbohydrate 238.7, Fiber 31.3, Sugar 16.4, Protein 204.4

BOILED, STUFFED AND ROASTED CHICKEN



Boiled, Stuffed and Roasted Chicken image

Boiling the chicken first produces a moist and succulent chicken.The stuffing is like having an extra meal out of the chicken! Experiment with your favourite spices. Imperial ounces are used for this. This recipe comes from A New book of Middle Eastern Food.

Provided by Angela Sara

Categories     Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large roasting chicken
3 ounces butter
salt and pepper
1 lb beef or 1 lb lamb, minced
3 tablespoons olive oil
salt and black pepper
4 ounces blanched almonds, halved
2 ounces pine nuts
4 -5 ounces cooked rice
2 -3 ounces butter, for roasting

Steps:

  • Clean the chicken and place in a deep saucepan and cover with water.
  • Add salt, pepper and butter.
  • Bring to the boil skimming away any scum.
  • Simmer in the water for about 3/4 hr, or until nearly tender.
  • Allow to cool a little.
  • Stuffing.
  • Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
  • In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
  • Mix the meat, nuts and rice and taste for seasoning.
  • Stuff the chicken tightly with this mixture and secure with a skewer.
  • Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

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