If you want to cook something special for an event or for Sunday lunch or dinner, I recommend this best baked stuffed whole chicken recipe, served with boiled potatoes with parsley. You will get a chicken with juicy and tasty meat, and a delicious filling, to lick on your fingers.

Usually, chicken or other poultry are filled under the skin on the chest, with different types of stuffings. These range from bread or breadcrumbs, with different types of spices and herbs, to butter with garlic, sometimes giblets or even dried fruit.

I invite you to see together what ingredients I used in this recipe.

Ingredients

As you can see, we don’t need a lot of ingredients, if they were in a row they would be a whole chicken, eggs, bread, green onions and bell pepper.

Baked Stuffed Whole Chicken Recipe-Ingredients

To take them in turn, we used a whole chicken, about 1,800 g, enough for six generous servings, and which I wiped well with a paper towel.

Baked Stuffed Whole Chicken Recipe-Whole Chicken

For the filling, I will use eight slices of bread, which I will soak in water, but it can also be soaked in milk.

Baked Stuffed Whole Chicken Recipe-Soaked Bread Slices

We still need eggs, I used six pieces, three of which I will boil until we get hard-boiled eggs and the remaining three will be the ones that will tie the filling.

Baked Stuffed Whole Chicken Recipe-Three Boiling Eggs

Another ingredient for colour and taste will be spring onions, I chose to put six pieces, half of the yellow bell pepper, enough for our filling, and perhaps the most important ingredient is a handful of parsley.

Baked Stuffed Whole Chicken Recipe-Parsley

Let’s Prepare the Ingredients

We start with our chicken because we have to prepare it so that it can be filled. For this, we have to peel the skin off the breast, because there we will put the filling. For this, I will first use a wooden spoon, with its handle I will start to gently peel the skin off the chicken breast.

Baked Stuffed Whole Chicken Recipe-Peeling of the Skin From the Chicken Breast With Wooden Spoon

After that, I will continue the operation with the help of my hand, which I will insert under the skin until I get the hole to be filled.

Baked Stuffed Whole Chicken Recipe-Put Our Hand Under the Chicken Skin

Now that the chicken is ready, let’s see the ingredients for the filling. Cut the spring onion into small 1/2 inch pieces, as well as with the half of bell pepper.

Baked Stuffed Whole Chicken Recipe-Chopped Spring Onions and Bell Pepper

After boiling the eggs for 10 minutes, put them in cold water to cool, peel them and cut them into cubes.

Baked Stuffed Whole Chicken Recipe-Chopped Hard Boiled Eggs

Finely chop the parsley, so we will have all the ingredients ready and we can start working, to make the baked stuffed whole chicken recipe.

Baked Stuffed Whole Chicken Recipe-Chopped Parsley

How to Make the Filling from Baked Stuffed Whole Chicken Recipe?

Simple, we just need to mix the ingredients and season them. For this, we will take a bigger mixing bowl, so that we can work easier, in which we put the onion and the chopped pepper.

Baked Stuffed Whole Chicken Recipe-Chopped Spring Onions and Bell Pepper in the Bowl

Add the soaked bread that I squeezed out of the water.

Baked Stuffed Whole Chicken Recipe-Soaked Bread and Chopped Spring Onions and Bell Pepper in the Bowl

Followed by uncooked eggs that we break directly into the bowl and now season with a teaspoon of sea salt, a teaspoon of freshly ground black pepper, a teaspoon of dried thyme and a teaspoon of a vegetable mix for soups.

Baked Stuffed Whole Chicken Recipe-Seasoned Chicken Stuffing

Mix everything well with a wooden spoon, then add finely chopped boiled eggs and chopped parsley, mixing again.

Baked Stuffed Whole Chicken Recipe-Chopped Parsley on the Chicken Stuffing

And with that, our filling is ready, we are going to fill the chicken.

How to Fill the Whole Chicken?

The simplest is with the help of a spoon, putting little by little under the skin and pressing lightly to get the filling as deep as possible. If you find it a little difficult, you can ask someone to help you hold the skin, it is much easier for two.

Baked Stuffed Whole Chicken Recipe-Filling the Chicken With Stuffing

After you have finished filling the chicken, close the skin with toothpicks or kitchen needles, but be careful not to break the skin. In the cavity of the chicken, I inserted a lemon which I pricked with a knife, after which I tied the legs of the chicken so that the filling did not come out from under the skin.

Baked Stuffed Whole Chicken Recipe-Stuffed Chicken

Now we can prepare the chicken for baking.

Baking the Chicken

I chose to bake in a heat-resistant glass oven tray, which I think is the most suitable for this preparation. We place the chicken in the tray, followed by its seasoning. I poured about 150 ml of sunflower oil on top, after which I seasoned with a teaspoon of sea salt, a teaspoon of thyme, a teaspoon of freshly ground pepper, a teaspoon of Hungarian sweet paprika powder and a tablespoon of marjoram.

Baked Stuffed Whole Chicken Recipe-Seasoned Stuffed Chicken

Because I had leftover from the filling, I formed two balls from them and placed them in the tray, after which I poured about 150 ml of beer into the tray, for an extra aroma and taste.

Baked Stuffed Whole Chicken Recipe-Seasoned Stuffed Chicken in the Tray Ready to Bake

Cover the baking tray with aluminium foil (or if you have a glass lid) and put in the preheated oven at 200 degrees for an hour and a half and then remove the foil.

Baked Stuffed Whole Chicken Recipe-Half Baked

Using a spoon, sprinkle the chicken with the juice from the pan, and put it back in the oven for 25-30 minutes.

Baked Stuffed Whole Chicken Recipe-Ready to Serve

That’s it, this was the delicious baked stuffed whole chicken recipe, in my favourite version, ready to serve.

Serving the Dish

It is preferable for this dish to be served hot, along with various side dishes, I chose to make boiled potatoes with parsley, and it was a winning option.

Baked Stuffed Whole Chicken Recipe-Served on Plate With Boiled Potatoes

If you liked this baked stuffed whole chicken recipe, I recommend you try other chicken recipes from our blog, such as:

Baked Stuffed Whole Chicken Recipe-Served on Plate With Boiled Potatoes

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Baked Stuffed Whole Chicken Recipe-Served on Plate With Boiled Potatoes

Baked Stuffed Whole Chicken recipe

Course: Dinner, Lunch, Main Course
Cuisine: Hungarian, International
Diet: Low Lactose
Keyword: baked stuffed chicken, baked stuffed whole chicken, baked stuffed whole chicken recipe, stuffed chicken, stuffed whole chicken, stuffed whole chicken recipe
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 portions
Author: Timea
If you want to cook something special for an event or for Sunday lunch or dinner, I recommend this best baked stuffed whole chicken recipe, served with boiled potatoes with parsley. You will get a chicken with juicy and tasty meat, and a delicious filling, to lick on your fingers.
Print Recipe

Equipment

  • mixing bowl
  • glass oven tray

Ingredients

Filling

  • 1 piece whole chicken 1,800 g
  • 8 slices bread soaked
  • 6 pieces eggs
  • 6 pieces spring onions
  • 1/2 piece yellow bell pepper
  • 1 teaspoon sea salt kosher
  • 1 teaspoon ground pepper freshly ground
  • 1 teaspoon thyme dried
  • 1 teaspoon vegetable mix for soups
  • 1 bunch parsley chopped

Chicken

  • 150 ml sunflower oil
  • 150 ml beer
  • 1 teaspoon sea salt kosher
  • 1 teaspoon ground pepper freshly ground
  • 1 teaspoon thyme
  • 1 teaspoon paprika powder Hungarian sweet
  • 1 tbsp marjoram dried
  • 1 piece lemon

Instructions

  • Peel the skin off the breast, because there we will put the filling. For this, I will first use a wooden spoon, with its handle I will start to gently peel the skin off the chicken breast. After that, I will continue the operation with the help of my hand, which I will insert under the skin until I get the hole to be filled. Cut the spring onion into small 1/2 inch pieces, as well as with the half of bell pepper. After boiling the three eggs for 10 minutes, put them in cold water to cool, peel them and cut them into cubes. Finely chop the parsley.
  • Take a bigger mixing bowl, so that we can work easier, in which I put the onion and the chopped pepper. Add the soaked bread that I squeezed out of the water. Followed by uncooked eggs that we break directly into the bowl and now season with sea salt, freshly ground black pepper, dried thyme and vegetable mix for soups. Mix everything well with a wooden spoon, then add finely chopped boiled eggs and chopped parsley, mixing again.
  • The simplest is with the help of a spoon, putting little by little under the skin and pressing lightly to get the filling as deep as possible. Close the skin with toothpicks or kitchen needles, but be careful not to break the skin. In the cavity of the chicken, I inserted a lemon which I pricked with a knife, after that, I tied the legs of the chicken.
  • Place the chicken in the tray, followed by its seasoning. I poured sunflower oil on top, after which I seasoned with sea salt, thyme, ground pepper, Hungarian sweet paprika powder and marjoram. Because I had leftover from the filling, I formed two balls from them and placed them in the tray, after which I poured about 150 ml of beer into the tray.
  • Cover the baking tray with aluminium foil and put in the preheated oven at 200 degrees for an hour and a half and then remove the foil. Using a spoon, sprinkle the chicken with the juice from the pan, and put it back in the oven for 25-30 minutes.
  • It is preferable for this dish to be served hot, along with various side dishes, I chose to make boiled potatoes with parsley.
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