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Meat, South and mountains

Chestnut stuffed roast chicken with roasted vegetables

Chestnut stuffed roast chicken is a whole chicken filled with sausage meat, chestnuts, and bread, roasted in the oven with carrots and squash. It serves 4 and takes 1 hour 50 minutes, with a medium difficulty level and a cost of €3.60 per serving. The key to success is a well seasoned stuffing and a 10 minute rest before carving.

A chicken stuffed with sausage meat and chestnuts, roasted with its vegetables, that's Sunday dinner in the middle of an autumn week.

Chestnut stuffed roast chicken with roasted vegetables
Total time
1 h 50
Difficulty
Medium
Cost per person
€3.60
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This stuffed chicken smells like a fall Sunday, the kind that fills the house with the scent of roasting meat and thyme while the vegetables caramelize slowly in the pan juices. The sausage and chestnut stuffing keeps the inside moist, while the skin turns golden and crisp in the oven. The chestnuts hold their shape and bring that gentle sweetness typical of the season.

This is a dish to make when you have a bit of time ahead of you, a Sunday or a holiday, for the whole family gathered around the table. Kids usually love the soft stuffing and the tender vegetables, easier to chew than plain chicken breast. It's also a simple way to cook a whole chicken without extra fuss, since the vegetables and the meat roast together in the same dish.

The ingredients

4 people

Butcher

  • Whole chicken 1.6 kg
  • Sausage meat 250 g

Pantry

  • Vacuum packed cooked chestnuts 200 g
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Carrots 4
  • Squash 0.5

Bakery

  • Stale country bread 2 slices

Dairy

  • Milk 5 cl
  • Butter 30 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Slice the onion thin, crumble the bread soaked in milk, and mix with the sausage meat, half the crumbled chestnuts, the thyme, salt, and pepper.

    Fry a small patty of the mixture to taste the seasoning.

  2. Stuff the chicken, close the opening with toothpicks, and rub the skin with butter.

    Don't pack the stuffing too tight, it expands as it cooks.

  3. Arrange the vegetables and the remaining chestnuts in a baking dish, set the chicken on top, and roast at 190°C. 1 h 30

    Baste the chicken with the pan juices every 20 minutes.

  4. Check for doneness by piercing the thigh, the juices should run clear.

    If the skin browns too fast, cover with foil.

  5. Let it rest for 10 minutes before carving. 10 min

    Resting makes the meat juicier.

Our tips to get it right

  • Take the chicken out of the fridge 30 minutes before stuffing it, the meat cooks more evenly when it isn't cold.
  • Pick a squash with firm skin, it's edible once cooked so you can skip peeling it.
  • If you have a kitchen thermometer, aim for 82°C at the thickest part of the thigh to make sure the chicken is cooked without drying out.

The variations

  • Swap the sausage meat for a plant based version or a mix of chopped mushrooms and bread for a meatless stuffing.
  • Use drained whole chestnuts in syrup instead of vacuum packed chestnuts if that's what you have on hand.
  • For a quicker version, stuff boneless chicken thighs instead of a whole bird, the cooking time drops to 45 minutes.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Fresh crusty bread
  • Sparkling apple juice

Storage

The chicken and vegetables keep 2 to 3 days in the fridge in a sealed container. You can freeze the meat and the stuffing separately for up to 2 months. Reheat covered in the oven or in a pan with a little juice so the meat doesn't dry out.

Questions about this dish

Can you make the stuffing ahead of time?

Yes, you can make the stuffing the day before and keep it in the fridge in a sealed container. Stuff the chicken right before roasting so the bread doesn't get too soggy.

Can you substitute the vacuum packed chestnuts?

You can use thawed frozen chestnuts or drained whole chestnuts in water. Avoid chestnuts in syrup, they're too sweet for this savory dish.

How do you make sure the stuffing is seasoned right?

Fry a small patty of the stuffing in a pan before filling the chicken and taste it. You can adjust the salt, pepper, or thyme before stuffing the bird.

Can you make this dish without stuffing the chicken?

Yes, you can shape the stuffing into small patties and cook them alongside the chicken in the same dish for the last 30 minutes. The result is slightly less moist but just as flavorful.

How long does it take to make a chestnut stuffed roast chicken with roasted vegetables?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chestnut stuffed roast chicken with roasted vegetables?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chestnut stuffed roast chicken with roasted vegetables cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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