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Whole Roasted Chicken Stuffed with Bacon and Celery with Roasted Vegetables Recipe

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★★★★★

4.8 from 139 reviews

This Whole Roasted Chicken Stuffed with Bacon and Celery is a hearty and flavorful meal perfect for a family dinner. The crispy bacon and savory stuffing blend beautifully inside a seasoned whole chicken, roasted alongside a medley of potatoes, carrots, and garlic for a complete, comforting dish.

Ingredients

Scale

Stuffing:

  • 5.3 ounces bacon, diced
  • 1 yellow onion, chopped
  • 1.8 ounces celery, chopped
  • 2 teaspoons parsley, chopped
  • 1 cup breadcrumbs
  • Salt and pepper to taste

Chicken:

  • 4 pound whole chicken
  • Salt, pepper, cayenne pepper, rosemary, oregano for seasoning

Side Dish:

  • 2.4 pounds potatoes, peeled and cut into chunks
  • 3 carrots, peeled and sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika
  • 1½ teaspoons oregano
  • Pepper and cayenne pepper to taste

Instructions

  1. Prepare the Stuffing: In a skillet, fry the diced bacon until crispy, then remove from heat. Using the bacon fat left in the skillet, sauté the chopped onion first, then add the celery and cook until soft. Add chopped parsley, breadcrumbs, salt, and pepper to the skillet, mix in the crispy bacon, then remove from heat and set aside.
  2. Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for roasting the chicken and vegetables simultaneously.
  3. Season and Stuff the Chicken: Season the inside cavity of the chicken with salt and pepper. Fill the cavity with the prepared stuffing. Then, truss the chicken to keep the stuffing securely inside and rub the outside with a blend of salt, pepper, cayenne pepper, rosemary, and oregano for robust flavor.
  4. Prepare the Vegetables: Place the prepared potatoes, carrots, chopped onion, and minced garlic in the roasting pan around the chicken. Season the vegetables with salt, sweet paprika, oregano, pepper, and cayenne to complement the chicken’s flavors.
  5. Roast the Chicken and Vegetables: Roast everything in the preheated oven for about 90 minutes until the chicken skin is golden brown and a meat thermometer inserted into the thickest part reads 165°F, ensuring the chicken is fully cooked and juicy.

Notes

  • Trussing the chicken helps keep the stuffing inside and ensures even cooking.
  • Let the chicken rest for 10-15 minutes after roasting before carving to retain juices.
  • Use a meat thermometer to guarantee the chicken is safely cooked through.
  • The vegetables roasting around the chicken absorb the delicious drippings for enhanced flavor.
  • If breadcrumbs are unavailable, substitute with crushed crackers or omit for a gluten-free variation.

Keywords: roasted chicken, stuffed chicken, bacon stuffing, celery, roasted vegetables, whole chicken recipe, family dinner

Find it online: https://busyrecipe.com/whole-roasted-chicken-stuffed-with-bacon-and-celery-with-roasted-vegetables-recipe/