NO-OVEN Stuffed Chicken Roast Recipe | Pan Roast Stuffed Chicken Roast | Whole Chicken Roast Recipe

NO-OVEN Stuffed Chicken Roast Recipe| Pan Roast Stuffed Chicken Roast | Whole Chicken Roast Recipe | How to make Chicken Roast without oven | Pan Roast Whole Chicken Recipe | Christmas & New Year Special Recipe


Have you started your Christmas dinner plans? If not, then you must start now and add this delicious Roast Chicken with Stuffing in the menu!

This stuffed whole chicken roast (without oven) has been a special recipe of my late mother-in-law which I learnt to make over the years. Stuffed whole chicken roast has a special place in our family among all our chicken recipes. It is the star of any special dinner occasion. We serve it with herb rice, roasted potatoes, carrots and peas.

If you have never tried stuffed chicken roast, then try it as soon as you can!

Happy Cooking !

Ingredients :

Main Ingredient :
1.3 kilograms approx. Whole Chicken (skinless & neck portion cut off)

For Stuffing :

3 tbsp Olive Oil
15-20 nos Raisins (Kismis)
15 nos. Cashew Nuts
15 nos. Almonds
1 tbsp Butter
1 medium (75 gms) Onion (finely chopped)
6 flakes Garlic (finely chopped)
2 nos. Green Chillies (finely chopped)
2 medium sized Potatoes (boiled)
Pinch of Sugar
½ tsp Salt (or as per taste)
1 tsp Pepper Powder
1 tsp Mixed Herbs (any brand)
4 to 5 slices White Bread (chopped)
1 tbsp Coriander Leaves (chopped)

For the Marinade :

1 tsp Pepper Powder
1 tsp Chilli Flakes
1 tbsp Garlic (finely chopped)
¼ tsp Oregano
¼ tsp Basil
¼ tsp Thyme
¼ tsp Rosemary
¼ tsp Parsely
½ tsp Salt (or as per taste)
3 tbsp Olive Oil (lukewarm)
½ piece Lemon (to rub inside the cavity & outside the chicken)
½ piece Lemon (to block the opening of the neck portion)

Other Ingredients :

Few cloves of Garlic
Few lemon rinds (optional)
1 boiled Egg
Needle & thread (to stitch the stomach cavity of the chicken)
3 tbsp Olive Oil
1 tbsp Butter

Note : tsp is teaspoon
tbsp is tablespoon

Important notes :

1. You can make the stuffing one day in advance to save time.
2. I have served this chicken roast with potatoes, carrots and peas which are all roasted in olive oil.
3. Do not de-skin the potatoes for roasting. First roast the potatoes in olive oil, then in the same oil roast the carrots (roundel shape) and peas together.
4. Instead of stitching the opening cavity of the stomach with needle and thread, you can use tooth pick to close the opening.
5. After roasting the chicken, do not discard the oil. In the remaining oil, you can add your cooked basmati rice and toss it for two minutes and serve it as herb rice along with this stuffed chicken. This oil has all the goodness of the roast chicken in it.

Cooking Time & Method:

Since you are roasting the stuffed chicken in a big wok, the cooking time may vary depending on the size of the chicken and the heat level. Generally, it should take 45 to 60 minutes on low to medium flame, turning gently on all sides until golden brown and cooked through. You can cover the pan while cooking to retain moisture, but uncover it occasionally to turn the chicken for even browning.

Marination:
Yes, you can refrigerate the marinated chicken overnight. In fact, marinating it longer enhances the flavors. Just ensure you bring the chicken to room temperature before cooking for even roasting.

For detailed recipe please watch the video 😊

Do try this recipe and write to me in the comment section how you found this recipe.
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