Roast Chicken with Fennel and Oat Stuffing

Based on the Scottish dish skirlie, the oatmeal side dish is a great accompaniment to roasted poultry or meat. To ensure that everything is ready at the same time, place the stuffing in the oven for the last 20 minutes of the chicken's baking time.

By Lorrie Hulston Corvin
Recipe by Cooking Light September 2006

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Recipe Summary

Yield:
6 servings (serving size: about 4 ounces meat and about 1/2 cup stuffing)
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375°.

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  • To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side up, on a broiler pan coated with cooking spray. Bake at 375° for 1 hour and 20 minutes or until a thermometer inserted into meaty part of thigh registers 175°. Let chicken stand 10 minutes. Discard skin.

  • To prepare stuffing, cook oats in a large nonstick skillet over medium-high heat 10 minutes or until lightly toasted and fragrant, stirring frequently. Spoon into a medium bowl.

  • Melt butter in pan over medium-high heat. Add leek and fennel; sauté 8 minutes or until tender. Add leek mixture, broth, and remaining ingredients to toasted oats, and stir well to combine. Spoon mixture into a 1-quart casserole dish coated with cooking spray. Bake at 375° for 20 minutes or until thoroughly heated. Serve with chicken.

Nutrition Facts

Per Serving:
334 calories; calories from fat 27%; fat 10.1g; saturated fat 3.3g; mono fat 3.5g; poly fat 1.7g; protein 40.3g; carbohydrates 20.1g; fiber 3.5g; cholesterol 123mg; iron 3.7mg; sodium 662mg; calcium 66mg.
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