Whole Roasted Chicken With Lemon Parmesan Stuffing
Whole Roasted Chicken With Lemon Parmesan Stuffing
There’s nothing more comforting than a tasty roast chicken. Chef Daniel diStefano of Made Nice shares the popular New York City eatery’s recipe so you can wow your family and friends by making it at home.
Servings
4
Ingredients
- 1 cup butter, diced
- 1/2 cup breadcrumbs
- 1 teaspoon thyme leaves
- 1 teaspoon rosemary leaves
- 2 tablespoon dijon mustard
- 1 teaspoon ground black pepper
- 1/4 cup grated parmesan,
- zest of one lemon
- 1 3.5-pound whole chicken
- 3 tablespoon butter, very soft, at room temperature
- kosher salt to taste
Directions
- Place the butter in the bowl of a stand mixer outfitted with the paddle attachment. Whip the butter on high speed until it has doubled in volume. Add the rest of the stuffing ingredients and mix on low until they are fully combined. Transfer the stuffing to a piping bag and set aside at room temperature while you prep the chicken.
- Preheat oven to 385 F. Spatchcock the chicken: Using poultry shears or kitchen scissors, remove the backbone of the chicken by cutting on either side through the cavity. Press firmly to flatten the chicken on its bone side.
- Using your index finger, separate the skin from the flesh of the breast, thigh and leg by wiggling it around; try to be gentle, so as not to remove the skin completely. Insert the piping bag under the skin of the chicken, and pipe in an ample amount of stuffing. Use your fingers to flatten the stuffing and spread it evenly under the skin of the breast, thigh and leg.
- Brush the butter on the skin side of the stuffed chicken. Season with salt, and roast for 40 minutes. After taking the chicken out of the oven, allow it to rest for 15-20 minutes to finish cooking.