Go Back
Stuffed chicken roast recipe on a serving plate with herbs
Print Recipe Pin Recipe
5 from 3 votes

Stuffed chicken roast recipe

A delicious and cheap alternative to the turkey. A juicy chicken recipe with sweet and savory filling with chestnuts, prunes, almonds, and fresh herbs to elevate your festive meal. This will become your favorite family recipe to make it over and over.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: roasted chicken with bread stuffing, Stuffed chicken roast recipe
Servings: 8 people
Calories: 1143kcal


  • Chopping board
  • Knife
  • Large bowl
  • Spoon
  • Kitchen string
  • Medium oven tray
  • Baking paper



  • 1.500 kg debone chicken skin on
  • 4 shallots
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp olive oil  extra virgin
  • 50 ml white wine dry


  • 20 gr Parmigiano Reggiano grated
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 tbsp olive oil  extra virgin
  • 95 gr fresh crumbs from bread
  • 5 gr sage leaves
  • 5 gr rosemary needles
  • 4 gr thyme leaves
  • 1 clove garlic
  • 115 gr pitted soft prunes
  • 60 fr blanched almond
  • 106 gr cooked chestnuts
  • 60 gr bacon lardons or pancetta cubes
  • 104 gr chicken stock


Preheat the oven

  • Preheat the oven at 180°C fans, 6 gas mark, or 200°C convection oven.


  • Wash and dry out the leaves of the herbs with a towel. Chopped them finely. Set them aside.
  • Chop the clove garlic, the pitted soft prunes, the blanched almond, and the chestnuts on a chopping board.
  • Add all the previous chopped ingredients, the seasoning, the grated Parmigiano Reggiano, the bacon, the crumbs, and the olive oil in a large bowl. Combine all the stuffing with a spoon. Pour the broth into the bowl and mix.
  • Place the bird with the skin facing down on a large chopping board and spread the stuffing all over the bird. Roll the bird on itself, making sure to do not let the stuffing out. Now, tie up the chicken with kitchen string very tight.


  • Place the chicken in a baking tray previously covered with baking paper. Add the shallots and herbs back to the chicken. Season it with salt, black peppers, and olive oil.
  • Roast it in the oven for 1 hour and a half, at halfway deglaze the bird with the white wine. Every now and then, wet the chicken with the juices left in the tray. This will keep the meat from drying out.
  • The chicken is ready when inserting a tooth stick in the flesh the liquids will come out clear with no trace of blood. Let it cool down before cutting it.


  • Once the stuffed chicken is cooled down, cut it 3 cm thick. Place the sliced chicken on a serving dish with the shallots and fresh herbs to decorate it. Serve it with the juices previously warmed up.
roasted chicken with bread stuffing, Stuffed chicken roast recipe