Stuffed Chicken Recipe
IngredientsFor the Chicken:
1 whole chicken (about 1–1.2 kg), cleaned
1 tbsp lemon juice
Salt & pepper to taste
1 tbsp butter or oil
For the Stuffing:
1 tbsp oil or butter
1 medium onion, finely chopped
3–4 garlic cloves, chopped
1 cup breadcrumbs
½ cup grated cheese (mozzarella or cheddar)
1 small carrot, grated
½ cup chopped spinach or coriander leaves
1 boiled egg, chopped (optional)
1 tsp mixed herbs (or oregano + thyme)
½ tsp black pepper powder
Salt to taste
For Basting:
2 tbsp melted butter
1 tsp lemon juice
MethodPrep the Chicken:
Wash and pat dry. Rub salt, pepper, and lemon juice all over and inside the chicken. Set aside.
Make the Stuffing:
Heat oil in a pan.
Sauté onion and garlic till soft.
Add grated carrot and spinach; cook for 1–2 minutes.
Mix in breadcrumbs, cheese, herbs, pepper, and salt.
Remove from heat, let it cool slightly, then add chopped boiled egg (optional)
Stuff the Chicken:
Fill the cavity with the stuffing and secure it with toothpicks or kitchen twine.
Tie the legs together if needed.
Roast the Chicken:
Preheat oven to 180°C.
Brush the chicken with melted butter and lemon juice.
Roast for 1 hour, basting occasionally with the juices or butter.
Check doneness — juices should run clear when pierced.
Rest & Serve:
Let it rest for 10 minutes before carving.
Serve with roasted potatoes, sautéed veggies, or a light salad.
