Baked Whole Chicken with Stuffed Vegetables

Baked chicken is healthy and it preserves the tenderness of the chicken meat. It's also more juicy and flavorful. I would say that the meat is extra soft and savory. You may also serve with baked vegetables as side dish. All in one dish makes cooking life easier and interesting.

It is a great idea to stuff some vegetable and fruit and baked together with the chicken, it makes the chicken more scrumptious, fruity and tantalizing. By placing some of the vegetables around the chicken and bake together, we can have those vegetables as a side dish. Isn't it a wholesome dish?

I have also learned how to truss chicken through YouTube video, which I find it is an easy way to learn. It is indeed very helpful tool when you need it for roasting, grilling or baking. Click here on how to Truss Chicken - Hope all of you will like it and enjoy this simple yet healthy dish!


Even this is my first time trussing chicken, but the method shown on this video is simple and easy to learn. This is the chicken before baking.

Ingredients: 1 whole Chicken, about 2 Kgs Kosher salt / sea salt, use sparingly (Info on Kosher salt) Ground Black pepper Butter (softened) Ingredients (stuffing): 1 onion, cut into chunks 1 stalk celery, cut into chunks 1 carrot, chop coarsely 2 medium-size potatoes, quartered 1 Lemon, cut into quartered 4 cloves garlic, peeled skin butter (softened) Pinch of salt Pinch of ground black pepper Some parsley, chopped Methods: 1. Washed and trimmed chicken thoroughly. Pat dry. 2. Marinade chicken with kosher salt & black pepper evenly for 30 mins. 3. Mix well all the stuffing ingredients. Divide into 2 portions. 3. Stuffed one portion of the ingredients in the chicken's cavity. Secured the opening with a toothpick or skewer. 4. Truss chicken with kitchen string accordingly (refer to the video below on how to truss chicken). Transfer on a big piece of aluminum foil. 5. Rub evenly with butter, sprinkle extra chopped parsley, ground black pepper & drizzle with some olive oil. 6. Arrange extra vegetables around the chicken. Wrap up the foil. 6. Heat oven for 5 mins. Baked at 450F for 35 mins. Turn over to another side and baked for another 35 mins. You may need to adjust your timing according to your oven's function. 7. Test the thickest part of the chicken with a skewer, if the skewer comes out clean and blood didn't oozing out, the chicken is done. If not baked another 5 - 10 mins. 8. Let cool for 10 mins before cutting the chicken into pieces. Serve warm. Note: You may do without the aluminum foil to have a more golden brown skin. The timing of baking depends on how big is the chicken. Always do some adjustment if needed.