This roast chicken with bread stuffing is full of flavor and easy to make! The stuffing keeps the chicken moist, and the drippings make a delicious homemade gravy. Perfect for a family dinner or special occasion!

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Ingredients Needed:

For the chicken and gravy:

5 pounds chicken
1 medium onion
⅓ stick unsalted butter
½ Tablespoon all-purpose flour
1 cup chicken broth
salt

For the bread stuffing:

7 ounces white toast bread
3 ½ ounces cooked ham
¾ cup whole milk
3 eggs
2 handfuls flat-leaf parsley
½ teaspoon shredded nutmeg
¼ teaspoon ground black pepper
1 ½ teaspoons salt

How To Make Roast Chicken Stuffing Recipe?

Prepare the chicken: Rinse and pat dry the chicken, then season both the skin and inside with salt.
Make the stuffing: Whisk egg yolks, milk, salt, black pepper, and nutmeg in a bowl. Pour over the bread cubes and mix well. Stir in chopped parsley and diced ham.
Fold in egg whites: Beat the egg whites with a pinch of salt until stiff, then gently fold them into the stuffing.
Stuff the chicken: Fill the cavity with the stuffing and secure the opening with toothpicks. Roll any leftover stuffing into small balls and set aside.
Prepare the roasting dish: Spread onion wedges in a baking dish, place butter on top, and pour in ½ cup of water.
Roast the chicken: Preheat the oven to 175°C. Place the chicken breast-side down on the onions and roast for 1 hour, basting occasionally.
Flip the chicken: Turn the chicken breast side up, increase the temperature to 200°C, and roast for 30 more minutes until golden brown.
Rest the chicken: Remove from the oven, cover with foil, and let it rest for 10 minutes.
Make the gravy: Pour the pan drippings into a pan, stir in flour, and cook for 1 minute. Gradually whisk in chicken broth and simmer for 20 minutes until thickened. Strain for a smooth sauce.

Recipe Tips:

Use dry bread for the best texture: Fresh bread can make the stuffing too mushy. If your bread is soft, toast it lightly before cutting it into cubes.
Don’t overfill the chicken: Leave some space inside the cavity so the stuffing can expand while cooking. Overstuffing can make the chicken cook unevenly.
Flip the chicken carefully: When turning the chicken breast-side up, use tongs and a spatula to avoid tearing the skin or spilling the stuffing.
Let the chicken rest before slicing: Resting for at least 10 minutes helps the juices settle, making the meat tender and juicy instead of dry.
Make the gravy smooth: Stir the drippings well and whisk the flour completely to avoid lumps in the gravy. Straining the sauce at the end will give it a silky texture.

How To Store & Reheat Leftovers?

Refrigerate: Let the roast chicken with stuffing cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
Freeze: Once the chicken and stuffing are completely cool, place them in a freezer-safe container or wrap them well. Freeze for up to 3 months.
Reheat: Warm the chicken in a covered pan over low heat, adding a splash of broth or water to keep it moist. Heat for about 5–7 minutes, flipping occasionally until hot.

Nutrition Facts:

Calories: 782 kcal
Total Fat: 50g
Saturated Fat: 16g
Cholesterol: 305mg
Sodium: 1338mg
Potassium: 697mg
Total Carbohydrate: 22g
Dietary Fiber: 1g
Sugars: 4g
Protein: 58g

Nigella Roast Chicken Stuffing Recipe

Course: DinnerCuisine: CzechDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

782

kcal

Ingredients

For the chicken and gravy:
5 pounds chicken
1 medium onion
⅓ stick unsalted butter
½ Tablespoon all-purpose flour
1 cup chicken broth
salt
For the bread stuffing:
7 ounces white toast bread
3 ½ ounces cooked ham
¾ cup whole milk
3 eggs
2 handfuls flat-leaf parsley
½ teaspoon shredded nutmeg
¼ teaspoon ground black pepper
1 ½ teaspoons salt

Directions

Prepare the chicken: Rinse and pat dry the chicken, then season both the skin and inside with salt.
Make the stuffing: Whisk egg yolks, milk, salt, black pepper, and nutmeg in a bowl. Pour over the bread cubes and mix well. Stir in chopped parsley and diced ham.
Fold in egg whites: Beat the egg whites with a pinch of salt until stiff, then gently fold them into the stuffing.
Stuff the chicken: Fill the cavity with the stuffing and secure the opening with toothpicks. Roll any leftover stuffing into small balls and set aside.
Prepare the roasting dish: Spread onion wedges in a baking dish, place butter on top, and pour in ½ cup of water.
Roast the chicken: Preheat the oven to 175°C. Place the chicken breast-side down on the onions and roast for 1 hour, basting occasionally.
Flip the chicken: Turn the chicken breast side up, increase the temperature to 200°C, and roast for 30 more minutes until golden brown.
Rest the chicken: Remove from the oven, cover with foil, and let it rest for 10 minutes.
Make the gravy: Pour the pan drippings into a pan, stir in flour, and cook for 1 minute. Gradually whisk in chicken broth and simmer for 20 minutes until thickened. Strain for a smooth sauce.

Notes

Use dry bread for the best texture: Fresh bread can make the stuffing too mushy. If your bread is soft, toast it lightly before cutting it into cubes.
Don’t overfill the chicken: Leave some space inside the cavity so the stuffing can expand while cooking. Overstuffing can make the chicken cook unevenly.
Flip the chicken carefully: When turning the chicken breast-side up, use tongs and a spatula to avoid tearing the skin or spilling the stuffing.
Let the chicken rest before slicing: Resting for at least 10 minutes helps the juices settle, making the meat tender and juicy instead of dry.
Make the gravy smooth: Stir the drippings well and whisk the flour completely to avoid lumps in the gravy. Straining the sauce at the end will give it a silky texture.