Roast Chicken with Pepperoni Stuffing

This hearty Roast Chicken with Pepperoni Stuffing is a crowd-pleasing main course that combines the comfort of traditional roast chicken with bold Italian flavors. The cavity is filled with a savory stuffing made from cubed Italian bread, crispy bacon, minced pepperoni, fresh parsley, and aromatic herbs like thyme, sage, and oregano. The result is a moist, tender bird with a crispy, golden skin and a flavorful, savory interior that keeps the meat juicy while cooking. It's perfect for Sunday dinners, holiday gatherings, or any occasion where you want to serve something impressive yet home-style.

Cooking Method: Baking, Frying, Roasting

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 1240

Description

This hearty Roast Chicken with Pepperoni Stuffing is a crowd-pleasing main course that combines the comfort of traditional roast chicken with bold Italian flavors. The cavity is filled with a savory stuffing made from cubed Italian bread, crispy bacon, minced pepperoni, fresh parsley, and aromatic herbs like thyme, sage, and oregano. The result is a moist, tender bird with a crispy, golden skin and a flavorful, savory interior that keeps the meat juicy while cooking. It's perfect for Sunday dinners, holiday gatherings, or any occasion where you want to serve something impressive yet home-style.

Directions

1
Preheat the oven to 450 degrees Fahrenheit (232°C).
2
Rinse the chicken inside and out, removing the giblets and neck. Pat the chicken completely dry with paper towels and set aside.
3
In a large skillet over medium heat, fry the diced bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels.
4
Pour out most of the bacon grease, leaving about 2 tablespoons in the skillet. Add the peanut oil and chopped onion. Sauté the onion until it is golden brown and soft.
5
In a large bowl, combine the cubed Italian bread, chopped parsley, grated parmesan cheese, minced garlic, minced pepperoni, beaten egg, diced bacon, sautéed onion, dried thyme, dried sage, dried oregano, salt, black pepper, and crushed red pepper.
6
Pour the chicken broth over the bread mixture and toss gently to moisten evenly. The mixture should be damp but not soupy.
7
Stuff the cavities of the chicken (including the neck cavity) firmly with the stuffing mixture.
8
Tie the legs together with kitchen twine and tuck the wing tips under the body to secure the shape.
9
Rub the entire outside of the chicken with olive oil. Sprinkle with additional salt and pepper if desired.
10
Place the chicken breast-side up in a roasting pan. Roast at 450 degrees for 20 minutes.
11
Reduce the oven temperature to 300 degrees. Turn the chicken so it is breast-side down.
12
Roast for an additional 2 hours, or until the internal temperature of the thigh reaches 175 degrees Fahrenheit and the juices run clear.
13
Remove from the oven and let rest for 10 minutes before carving. Serve hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1240kcal

% Daily Value *
Total Fat 53g82%
Saturated Fat 14g70%
Cholesterol 264mg88%
Sodium 1261mg53%
Total Carbohydrate 80g27%
Dietary Fiber 16g64%
Sugars 7g
Protein 100g200%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, roast, pepperoni, stuffing, bacon, italian, herbs, dinner, main course, comfort food, holiday, savory, bread cubes, garlic, onion, thyme, sage, oregano, parsley, parmesan

Read it online: https://www.chefs-mate.com/recipe/roast-chicken-w-pepperoni-stuffing/