Whole Roasted Chicken With Lemon Parmesan Stuffing

A go-to recipe for the most delicious roast chicken
Whole Roasted Chicken With Lemon Parmesan Stuffing
Jacqui Wedewer
Watch This Recipe Video

There’s nothing more comforting than a tasty roast chicken. Chef Daniel diStefano of Made Nice shares the popular New York City eatery’s recipe so you can wow your family and friends by making it at home.

Prep20 m
Cook40 m
4
Servings
1155
Calories Per Serving
Deliver Ingredients

Notes

This recipe makes enough stuffing for two chickens; the stuffing keeps refrigerated for a week. It is difficult to make one serving of stuffing in a standard sized KitchenAid, so Chef Danny D recommends making two servings as listed below.

Ingredients

For the stuffing:

  • 1 Cup butter, diced
  • 1/2 Cup breadcrumbs
  • 1 Teaspoon thyme leaves
  • 1 Teaspoon rosemary leaves
  • 2 Tablespoons Dijon mustard
  • 1 Teaspoon ground black pepper
  • 1/4 Cup grated Parmesan,
  • Zest of one lemon

For the chicken:

  • 1 3.5-pound whole chicken
  • 3 Tablespoons butter, very soft, at room temperature
  • Kosher salt to taste

Directions

For the stuffing:

Place the butter in the bowl of a stand mixer outfitted with the paddle attachment. Whip the butter on high speed until it has doubled in volume. Add the rest of the stuffing ingredients and mix on low until they are fully combined. Transfer the stuffing to a piping bag and set aside at room temperature while you prep the chicken.

For the chicken:

Preheat oven to 385 F. Spatchcock the chicken: Using poultry shears or kitchen scissors, remove the backbone of the chicken by cutting on either side through the cavity. Press firmly to flatten the chicken on its bone side.

Using your index finger, separate the skin from the flesh of the breast, thigh and leg by wiggling it around; try to be gentle, so as not to remove the skin completely. Insert the piping bag under the skin of the chicken, and pipe in an ample amount of stuffing. Use your fingers to flatten the stuffing and spread it evenly under the skin of the breast, thigh and leg.

Brush the butter on the skin side of the stuffed chicken. Season with salt, and roast for 40 minutes. After taking the chicken out of the oven, allow it to rest for 15-20 minutes to finish cooking.

Nutritional Facts

Total Fat
98g
100%
Sugar
1g
N/A
Saturated Fat
48g
100%
Cholesterol
352mg
100%
Protein
56g
100%
Carbs
12g
4%
Vitamin A
588µg
65%
Vitamin B12
1µg
18%
Vitamin B6
1mg
49.5%
Vitamin C
12mg
21%
Vitamin D
2µg
N/A
Vitamin E
2mg
12%
Vitamin K
11µg
14%
Calcium
167mg
17%
Fiber
2g
6%
Folate (food)
25µg
N/A
Folate equivalent (total)
43µg
11%
Folic acid
11µg
N/A
Iron
3mg
19%
Magnesium
70mg
18%
Monounsaturated
32g
N/A
Niacin (B3)
19mg
97%
Phosphorus
496mg
71%
Polyunsaturated
11g
N/A
Potassium
601mg
17%
Riboflavin (B2)
0.4mg
25.6%
Sodium
1181mg
49%
Thiamin (B1)
0.3mg
21.2%
Trans
2g
N/A
Zinc
4mg
27%