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Double Stuffed Roast Chicken {with Mushroom, Sausage & Sage Quinoa Stuffing}

Libby with Lemony Thyme
Servings 8


  • 1 5-6 lb. whole roasting chicken
  • 2 Tbl. butter softened
  • 1 tsp. Mrs. Dash garlic & herb seasoning
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 2 cups chicken broth or water
  • 1 batch of Mushroom Sausage & Sage Quinoa Stuffing (recipe link in post)


  • Prepare stuffing according to recipe instructions. Cool completely.
  • Preheat oven to 325 degrees.
  • Rinse chicken and pat dry with paper towels. Reserve gizzard pack for making broth later. Gently loosen skin above breasts; tuck in a couple cups of stuffing. Tip chicken up and loosely fill cavity with additional stuffing.
  • Place chicken on a rack in a roasting pan. Tie legs together with butcher's twine. Add two cups of chicken broth or water to the pan.
  • Combine softened butter with seasonings and rub all over outside of chicken.
  • Bake chicken for 2 1/2 - 3 hours, basting with juices from pan every 30 minutes. Chicken is done when juices run clear and thermometer inserted into the inner thigh registers 165 degrees. If your chicken comes with a pop-up timer trust it.
  • Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.