ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Stuffed Chicken

Yield 6 to 8 servings


  • 1/4 cup chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 cup cooked brown rice
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1 (6-pound) whole hen

How to Make It

  1. Stir together first 6 ingredients.

  2. Stir together rice and next 3 ingredients. Toss with half of broth mixture, reserving remaining broth mixture. Spoon rice mixture into hen cavity. Tuck wings under, and tie legs together with string, if desired. Place hen, breast side up, on a rack in a roasting pan; brush with reserved broth mixture.

  3. Bake at 375° for 2 hours or until a meat thermometer inserted into hen thigh registers 180° and stuffing registers 165°. Let stand 15 minutes before slicing.