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A whole stuffed chicken on a roasting pan.
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4.75 from 4 votes

Stuffed Whole Chicken

Stuffed chicken recipe with delicious rub and vegetables. Nutty, slightly smoked freekeh inside a perfectly spiced whole chicken. A festive meal you and your family will enjoy.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Middle East
Diet: Halal
Servings: 5 people
Calories: 392kcal
Author: Amira

Ingredients

For the Freekeh:

  • ¼ cup oil olive oil is preferred
  • 1 yellow onion chopped about 1 cup
  • 1 cup Freekeh thoroughly picked, washed and rinsed
  • 1 ½ teaspoon freshly ground black pepper or to your liking
  • Salt to taste
  • 1 ¼ cup water or chicken stock

For the chicken rub:

  • 1 Tablespoon kosher salt
  • ½ Tablespoon paprika
  • ¼ teaspoon ground cardamom
  • 1 teaspoon ground black pepper
  • ½ teaspoon onion powder or garlic powder
  • 4 Tablespoon butter unsalted and melted

Optional:

  • ½ teaspoon sage
  • ½ teaspoon dried basil

Vegetables to roast under the chicken:

  • 2 pounds potato cut into wedges or thick fingers.
  • 1 cup shredded carrot
  • 1 large bunch fresh thyme optional for flavor
  • 1 (5.5 pound) whole chicken

Instructions

  • In a large skillet over medium heat, heat oil then saute onions for 2 minutes.
  • Add the Freakeh, salt and pepper then stir well to combine.
  • Add the water/ stock, bring to a boil then reduce heat until the liquids is absorbed.
  • Preheat the oven to 400F.
  • In a medium bowl combine the rubbing ingredients well.
  • If using a baking sheet, brush with some oil or butter.
  • Toss vegetables with any remaining freekeh and rub or just salt and pepper and place in the pan.
  • Place chicken on a flat surface and rub the chicken inside out.
  • Stuff the chicken cavity with freakeh ¾ full. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
  • Pour ½ cup of water in the roasting sheet.
  • Roast the chicken for ½ hour then reduce heat to 350F, cover with aluminum foil for another 1 ½ hour or until the juices run clear between a leg and thigh.
  • Remove the foil in the last 15 minutes to crisp up the skin.
  • Let the chicken rest for 10-15 minutes before carving.

Video

Notes

  • Make sure to wash freekeh thoroughly and pick any stones.
  • Check out the post above for more tips and variations.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 392kcal | Carbohydrates: 59g | Protein: 13g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 1525mg | Potassium: 964mg | Fiber: 9g | Sugar: 5g | Vitamin A: 4715IU | Vitamin C: 37mg | Calcium: 74mg | Iron: 3mg