Roast Chicken with Old-Fashioned Stuffing

Always an impressive dish, a whole chicken provides plenty of protein, little saturated fat, and good amounts of B vitamins and zinc.

Quick look

  • prep 30 min
  • serves 6


  • 2 tablespoons fresh thyme leaves, plus sprigs for stuffing
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 whole chicken (about 4 pounds), giblets removed
  • 1 lemon, thinly sliced
  • 3 medium onions, chopped
  • 3 celery stalks, chopped
  • 1 can (14 1/2 ounces) low-fat chicken broth
  • 4 cups dry herb bread stuffing

    How to make it  2 hours, 15 minutes

  • 1

    Preheat oven to 425°F. Mix thyme, sage, salt, and pepper in small bowl. Gently separate chicken skin from breast and insert one-third of herb mixture and lemon slices under skin. Sprinkle another one-third of herb mixture in cavities and over chicken.

  • 2

    Lightly coat large nonstick skillet with nonstick cooking spray and set over medium-high heat. Sauté onions and celery until soft, 5 minutes. Stir in remaining herb mixture. Pour in 1 cup broth and 1 cup water. Bring to a boil. Add stuffing and toss until liquid is completely absorbed. Remove from heat.

  • 3

    Loosely stuff chicken cavities with stuffing, top stuffing with thyme sprigs, and tie legs together. Place chicken, breast-side down, on rack in roasting pan. Pour in remaining broth and 1 cup water. Roast 30 minutes. Turn chicken breast side up.

  • 4

    Reduce temperature to 350°F. Roast chicken, basting every 20 minutes with pan drippings, until thermometer inserted in thigh (not touching bone) reads 180°F and juices run clear, about 1 1/2 hours longer. Transfer stuffing to bowl and discard thyme leaves. Let chicken stand 10 minutes before carving. Discard lemon slices and skin before serving.

Round Out the Meal
Serve with steamed broccoli florets, honey-glazed carrots, and cranberry relish for a celebratory supper any day of the week.

Healthy Cooking Tip

To ensure a juicy bird, start roasting it breast side down so that the juices flow over the breast. Finish roasting it breast side up, basting the bird frequently to add extra moisture. Cook with the skin on to seal in the juices, but be sure to discard it before eating, since most of the fat is found in the skin.

Nutritional Information(per serving)

  • Calories: 419
  • Fat: 13g
  • Saturated Fat: 3.5g
  • Cholesterol: 145g
  • Sodium: 862mg
  • Carbs: 22g
  • Protein: 51g
  • Fiber: 2g

Lemons and limes contain vitamin C, an important antioxidant. It neutralizes free radicals that damage healthy skin cells in the body and cause inflammation and swelling. Vitamin C also helps prevent free radicals from damaging blood vessels and causing cholesterol to build up in artery walls.

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