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Whole Roasted Chicken with Sweet Potato Stuffing


  • For Stuffing:

  • 5 cups (1.25 L) cubed day-old baguette or other crusty bread

  • 4 Tbsp chopped green onion

  • 1 Tbsp chopped fresh sage

  • 2 tbsp (30 mL) butter

  • 1 ½ cups (375 mL) pumpkin purée

  • 2 Tbsp pure maple syrup

  • ¼ tsp (1 mL) fine salt

  • 2 large eggs

  • 1 cup (250 mL) coarsely grated medium Cheddar,

  • ½ cup (125 mL) lightly toasted pecan pieces, plus extra for sprinkling

  • For Chicken:

  • 1 4 lb (2 kg) roasting chicken (air chilled, preferably)

  • 1 onion, sliced

  • extra virgin olive oil, for basting

  • coarse salt and ground black pepper


  • For Stuffing::

  • 1.

    Preheat oven to 350F (180C) and grease an 8-inch square pan.

  • 2.

    Toss cubed bread, green onion and sage with melted butter in a large bowl. In another bowl, whisk pumpkin, maple syrup. Whisk eggs into pumpkin mixture and pour over bread. Stir and let sit for 15 minutes to soak in. Stir in Cheddar and pecans and stuff chicken, preparing as below.

  • For Chicken::

  • 1.

    For chicken, preheat oven to 350F (180C). Arrange onion slices in a roasting pan just a few inches larger than the chicken. Stuff chicken (recipe above) and place the chicken on top of the onions. Baste chicken with olive oil and sprinkle generously with salt and pepper.

  • 2.

    Cover pan and roast for 20 minutes. Remove cover, baste chicken with juices from the bottom of the pan and continue roasting until an internal temperature of 175F(80C) is reached, basting 3 or 4 times during roasting. Remove pan from oven and let chicken stand for 10 minutes before removing and carving.

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