Whole Maple Roast Chicken with Cornbread Stuffing Recipe

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A savory cornbread stuffing and a quick pan gravy make this whole maple roast chicken with stuffing recipe the perfect dinner for holiday gatherings like Thanksgiving.

Up your Chicken Dinner Game with this Maple Roast Chicken with Stuffing Recipe! 

When it comes to a whole roast chicken dinner, what some of us most look forward to is the stuffing. Everyone has a favorite stuffing recipe, often their grandma’s or mum’s.

This whole roast chicken with stuffing recipe is a unique twist on the traditional stuffed chicken. I have kicked it up a notch with a sweet and savory cornbread stuffing.

A well-seasoned homemade cornbread stuffing and a quick pan gravy make this whole maple roast chicken the perfect recipe for family gatherings, dinner parties and of course Thanksgiving!

Reasons to love this Maple Roast Chicken with Stuffing recipe: 

While baking, the chicken is brushed with maple syrup and butter while being roasted to juicy perfection with the savory cornbread stuffing.

The chicken is baked on a bed of carrots and baby potatoes which will bake in the delicious sweet juices! Add some cranberry sauce and mashed potatoes or cauliflower for a spectacular holiday feast.

After the chicken is done roasting the stuffing will have a creamy yet chewy texture that is a delicious!  

 This Roast Stuffed Chicken recipe is a tried and tested family favorite you will LOVE. 

How to make a Whole Roast Chicken with Stuffing:

The recipe requires a bit of time and is perfect for using up leftover cornbread. I used up leftovers from this cornbread recipe. For a fall-inspired version, try my pumpkin cornbread. 

How to make Cornbread Stuffing for Chicken: 

This stuffed chicken recipe does not use cornbread stuffing mix. I use day-old cornbread which I dry out in the oven. That way it will absorb more juices. Skip this step if your cornbread is already pretty dry. 

To the stuffing, I add:

• sauteed onions and celeriac,
• melted butter
• dried cranberries
• fresh parsley
• ground coriander and
• lemon zest! 

You can add some sage if you are a fan. Also, season the stuffing with plenty of salt! We want flavor! 

How do you stuff a chicken?

Putting a well-seasoned stuffing inside of your bird helps spread some flavors throughout the chicken meat. Stuffings are also very moist so it helps the bird stay juicier. It’s an easy way to make your chicken more delicious and it makes the best side dish ever! 

Always stuff chicken just before cooking.

I did not put any stuffing under the skin but you can absolutely do it! Fill neck cavity first, spooning in stuffing until full but not bulging. Pull the loose neck skin to the back of your chicken and fasten it with metal skewers or sew it close. Fill the body cavity without overpacking. Truss the chicken (see below).

How to truss a cornbread stuffed whole chicken? 

1. Place the raw chicken on its back with the legs facing toward you.
2. Slide a piece of twine under the back of the chicken. Place it right between the wings and the thighs.
3. Now pull both ends of the twine upwards under the chicken’s armpits and pull them over the wings.
4. Cross the string around the top of the chicken breast. 
5. Bring the ends of the twine back towards you, running them along the sides of the breast above the wings.
6. Cross the ends of the twine, pulling tightly up and under the crown of the chicken.
7. Flip chicken onto the belly and tye the strings in a knot around the tail. Snip off the ends.

How long much time does it take to bake a whole stuffed chicken?

Stuffing a chicken adds some additional baking time! 

Roast the whole chicken in the oven for about 1 hour and 20 to 30 minutes for a three-pound chicken or up to to 1 hour and 45 minutes for 4 pounds, basting several times with the maple syrup and butter or olive oil.

If you use a big 5-pound chicken, you will need to increase the total baking time to about 2 hours total. 

What temperature should a whole stuffed chicken be cooked to?

The internal temperature of the thickest part of the thigh and in the center of the stuffing must reach the minimum safe temperature of 165 (73 C). If you’re at all unsure of whether or not the chicken is baked after the cooking time is up, double-check its internal temperature using your food thermometer. 

Tips for making this Roast Chicken with Stuffing recipe: 

• My chicken weighed 3 pounds. If you use a big 5-pound chicken, you will need to increase the total baking time to 2 hours. 
• Any cornbread will do and it’s best when at least 1 day old. You can use store-bought and crisp it up in the oven or make my cornbread recipe.
• To take this chicken to the next level, tuck some pieces of cold butter under the skin along with some fresh herbs.
• If you like sage in your stuffing, add some ground sage, to taste.
• Place leftover stuffing under the chicken skin. 
• Use leftover maple roast chicken to make sandwiches make pulled chicken or use it in salads along with my raspberry vinaigrette. 
• If you are lucky enough to have leftover stuffing, add it to a wrap or crumble on top of your chicken salad for lunch the next day.

★ Did you make and love this whole maple roast chicken with stuffing recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

5 from 1 vote

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Maple Roast Chicken with Stuffing Recipe + Gravy and Roasted Veggies

A savory cornbread stuffing and a quick pan gravy make this whole maple roast chicken with stuffing recipe the perfect dinner for holiday gatherings like Thanksgiving.

Course dinner, main

Cuisine American, Canadian

Keyword chicken with cornbread stuffing, maple roast chicken, roast chicken with stuffing

Prep Time 30 minutes

Cook Time 1 hour

Resting 30 minutes

Total Time 1 hour 30 minutes

Servings 4 people

Calories 450 kcal

Author Kiki Johnson

Ingredients

• 1 whole chicken ca. 1,3 kg - 3 pounds
• 3 day old Cornbread Muffins / 3 small squares 4 to 5 heaping cups crumbled, 200 g total - weight it
• 4 tbsp butter
• ½ onion very finely chopped
• 1 stalk celeriac finely chopped
• 1/2 cup dried cranberries + 1 tbsp
• 4 tbsp parsley finely chopped
• ½ tbsp ground coriander
• 1 tsp lemon zest
• ½ tsp black pepper
• 3 carrots halved lengthwise
• 600 g baby potatoes
• 4 tbsp olive oil
• 1/2 cup maple syrup 125 ml
• 1/2 cup chicken broth 125 ml
• 1 cup heavy cream
• 1 tsp cornstarch
• 1 shallot finely minced
• salt and pepper

Instructions

1. Preheat your oven to 180 C or 350 F.
2. Rinse the chicken on the inside with cold water. Pat the chicken dry with a kitchen paper towel. Season the inside and the outside of the bird with salt and pepper. Let it rest on the counter for 15 minutes.

3. Break the muffins of cornbread pieces and bake in the oven for 15 minutes to crisp them up! Let cool down and dial up the oven to 205 C/ 400F

4. Melt 1 tbsp butter in a medium-sized pan and add chopped onions and celeriac. Let fry on medium heat for 4 minutes and add to a small bowl. Add another 2 tbsp of butter.

5. Add the melted butter the crumbled up cornbread and toss in cranberries, parsley, coriander, lemon zest, salt and pepper. Add veggies and mix everything well with your hands. Season with more salt to taste.

6. Spoon the stuffing into the cavity of your chicken. Pack it tightly but make sure not to overstuff. Truss the bird using white kitchen string, and arrange it breast side up in a roasting pan. Tie the legs together.

7. Add halved carrots and baby potatoes to a roasting pan and season with salt and pepper. Drizzle with some olive oil. Place chicken on top, breast side up and brush with 2 tbsp olive oil or melted butter. Salt and pepper. Bake the chicken for 30 minutes, then brush with maple syrup and another 2 tbsp olive oil or butter. Bake for another 30 minutes at 190 C or 374 F. Brush with maple syrup once more. If you notice juices gathering in the pan, you can start gathering those.

8. Bake chicken for another 20  minutes or longer until the skin is crispy and the meat has reached about 73 C / 165 F.  Make sure the stuffing is heated through as well (160F at least). Brush the skin with maple syrup once more during the last minutes and turn on the broiler/grill if necessary.

9. Remove baking dish from the oven and let the chicken rest on a plate. Transfer veggies to a platter.
10. Add the gathered juices to a small saucepan. Add a splash of white wine or water the baking dish and return to oven or stove to get those crusts.
11. Melt 1 tbsp butter in a small pot and sautee shallots. Add broth, gathered juices (also those that gathered around the resting chicken). Bring to a boil on medium heat and let simmer for 4 minutes. Now add the cream. Reduce temperature and let simmer for 7 minutes. Make a slurry using cornstarch and 1 tbsp cold water or white wine. Stir slurry into the gravy and let simmer another 2 minutes.

12. Serve gravy with chicken and veggies. Remove the stuffing from the bird before carving.

Recipe Notes

• My chicken weighed 3 pounds. If you use a big 5-pound chicken, you will need to increase the total baking time to 2 hours. 
• To take this chicken to the next level, tuck some pieces of cold butter under the skin along with some fresh herbs.
• If you like sage in your stuffing, add some ground sage, to taste.
• Place leftover stuffing under the chicken skin. 
• Use leftover maple roast chicken to make sandwiches make pulled chicken or use it in salads. There won't be leftover stuffing. Because of reasons! 
• If you are lucky enough to have leftover stuffing, add it to a wrap or crumble on top of your chicken salad for lunch the next day.