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

Baked Stuffed Whole Chicken recipe

Course: Dinner, Main Course
Cuisine: Hungarian, International
Diet: Halal, Low Fat
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
Calories: 623kcal
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


  • 1 roasting tray



  • 1 piece whole chicken 1,800 g
  • 8 slices bread soaked
  • 6 pieces eggs
  • 6 pieces spring onions
  • ½ pieces yellow bell pepper
  • 1 tsp sea salt kosher
  • 1 tsp ground pepper freshly ground
  • 1 tsp thyme dried
  • 1 tsp vegetable mix for soups
  • 1 bunch parsley chopped


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


  • 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.



Serving: 1grams | Calories: 623kcal | Carbohydrates: 23g | Protein: 29g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 1067mg | Fiber: 3g | Sugar: 3g