Rice noodles made in the style of Thailand with chicken, veggies, and a mild but flavorful sauce with Asian influences.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 6 |
| Yield: | 1 chicken |
Ingredients
- 2 tablespoons olive oil
- ¼ cup butter, divided
- 3 large onions, sliced
- 2 cups sliced celery
- 1 leek, sliced
- 2 teaspoons lemon zest
- ½ teaspoon dried thyme
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- ¼ cup chopped fresh flat-leaf parsley
- 1 whole chicken, rinsed and patted dry
- kosher salt and ground black pepper to taste
- ½ loaf French bread, cut into 3/4-inch slices
- ¼ cup fresh lemon juice
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
- Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
- Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
- Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.
- If using dry parsley, measure out 2 tablespoons.
- Use a cast iron skillet if you have one.
- A glass or ceramic baking dish can be used instead a skillet if you don’t have one. Just make sure it’s not too big–the chicken should cover the bread to keep it moist.
Nutrition Facts
| Calories | 757 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 191 mg |
| Dietary Fiber | 3 g |
| Protein | 48 g |
| Saturated Fat | 16 g |
| Sodium | 566 mg |
| Sugars | 6 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
This produced a nice chicken, but the stuffing mix was a bit strange. I think it would have been better if the bread was cubed and mixed with the other ingredients rather sliced.
Yum
First time I’ve made a whole chicken, this was simple and delicious
Please be careful on this dish. It was a complete disaster for us. The recipe should be adjusted to the size of chicken, I think that was part of our problem. We had a very large chicken with lots of juices. I followed the recipe as instructed. I like cooked celery, so I used what the recipe called for. The vegetables were very tasty, but the bread was a gooey mess with all that chicken juice and my chicken was very rubbery. I fault Wal-Mart for that. If I were to do it again, I would use a smaller chicken and toast my French bread separately.
This was very good as written. I was concerned that the thyme and red pepper flakes would overwhelm the finished dish. That did not happen. There was a little heat but not much. When I made the recipe, I cut all of the ingredients in half, using half of a chicken. I think next time I would halve everything but the sautéed vegetable/spice mixture. We raised chickens for meat during this quarantine and had them butchered last week! Perfect way to enjoy our chicken. I’ll be making this again, but with crusty sourdough bread, to see how this dish works with that change!
I made this chicken dish today. The only thing I changed was I had two large onions instead of three. Plus I did not have a leak in the house so I chopped up some green peppers instead. Easy to prepare and the chicken came out juicy. I’ll Will remake this again. Was very good and tasty.
This was very good, but a few things that I want to point out. The onion and celery amounts seem like WAY too much, in my opinion. I used 1 medium onion (diced) and 2 stalks of celery (about 1 cup) and 1 leek. This was more than enough to generously cover my bread (I used homemade artisan bread that I had on hand). Other than these adjustments, I followed the recipe. This was one of the juiciest chickens that I’ve ever made. Cooking time for me was 1-1/4 hour. My husband and I thoroughly enjoyed this, and agreed that it was a “do again” dinner.