Stuffed Roast Chicken

A classic: a golden brown roast chicken stuffed with a savoury breadcrumb filling is perfect for any occasion: a cosy family meal on a Sunday or for a holiday feast. This classic dish combines the delicious crispiness of chicken with the aromatic richness of bread rolls, flavoured with a variety of herbs and spices. Ideally, the chicken is very easy to prepare and as soon as guests cross the doorstep, you can focus on conversation and a cosy get-together. I wish you good luck!

Preparation time: about 2 hours




1 pasture-raised chicken

1 bunch of root vegetables, soup vegetables

Olive oil




Bread Stuffing




  1. Heat the oven to 200-220°C.
  2. Clean the chicken and pat dry.
  3. Mix the olive oil, salt, pepper and thyme into a marinade and rub all over the chicken, inside and out.
  4. Pour the stuffing into the chicken.
  5. Tie the thighs together with kitchen string.
  6. Put some olive oil in a roasting pan and place the chicken on the finely chopped root vegetables, breast side up.
  7. Roast the chicken at 200-220°C for about 15 minutes.
  8. Then add some chicken stock and reduce the heat to 140-150°C. This creates a delicious gravy.
  9. Depending on the size of the chicken, cook for about 60-90 minutes. Once halfway through, brush the chicken with the juices.
  10. Finally, increase the cooking temperature to 200°C for about 10 minutes so that the chicken becomes wonderfully crispy.
  11. Test the chicken: remove it from the oven and pierce the meat between the thigh and the breast with a meat skewer. If the juices run clear, the chicken is cooked. If pink juice still runs out of the meat, the chicken must be returned to the oven.