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easy roasted chicken
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Easy Whole Chicken with Stuffing

This whole chicken is delicious and easy to make. Making a whole chicken is a great way to save money! This chicken and stuffing is completely dairy free and gluten free.
Prep Time1 hr
Cook Time2 hrs 10 mins
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 6 people
Author: Emily Meyer | Eat or Drink


Stuffing Ingredients

  • 1/2 cup dairy free butter
  • 1/4 cup olive oil
  • 3 plain gluten free bagels or thick gluten free rolls
  • 1/4 cup walnuts
  • 2 stalks celery
  • 1/2 of a large onion
  • 1-2 garlic cloves
  • 2 teaspoons rosemary
  • 1 teaspoon chili powder blend
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon thyme

Chicken Ingredients

  • 1 Whole Chicken
  • 1/4 cup dairy free butter
  • 1 teaspoon chili powder blend
  • 1 teaspoon rosemary
  • 1/4 teaspoon salt
  • 1/2 of a large onion


  • Preheat oven to 425°F
  • Melt the dairy free butter for the stuffing and set aside.
  • Pull apart your bagels into pieces, about an inch large. If you make them too small it will get too mushy. Add your bagel pieces into a large bowl. Pour on the melted dairy free butter and oil and mix well.
  • Roughly chop your walnuts. Dice your celery into small chunks. Dice your onion and garlic into small pieces. Add all of these ingredients to your bowl with your bagel pieces and mix.
  • Add rosemary, chili powder blend, garlic powder, salt, cumin and thyme to your stuffing bowl and mix very well. Let sit so the flavors meld while you prepare the chicken.
  • Remove any innards from the chicken before you do anything else.
  • Heat a pan over medium heat and melt your dairy free butter, also and add in your chili powder blend, rosemary and salt. Mix well and let simmer for a couple minutes. Let cool while you do the next steps.
  • Slice the other half of your onion into thin pieces. Layer the onion pieces at the bottom of your baking dish that you plan on using for your chicken. Put your chicken on top of the onions.
  • Drizzle the melted dairy free butter and seasonings on top of your chicken and use a basting brush to spread it around evenly. Making sure you cover all parts of the chicken with the butter.
  • Put as much stuffing into the bird as you can fit. Then put any stuffing that does not fit into a baking dish with a cover. Add a little bit of water or chicken stock to your stuffing that's in the baking dish. Only about 2 tablespoons.
  • Put the chicken in your oven for 15 minutes at 425°F. Then reduce the heat to 350°F and cook for about 25 minutes per pound. Throughout the cooking process use a baster or your basting brush to spread some of the drippings and oil on to the top of the bird. I'd say I did this about every 20 minutes.
    Since you have stuffing in the bird you do want to err on the side of caution and cook it slightly longer than you think you need. The internal temperature should be at least at 165.
  • Extra stuffing can be cooked in the same oven as your chicken once the temperature is down to 350°F. The extra stuffing only needs to be cooked for about 1 and half hours covered.
  • Let cool for about 10 minutes once chicken comes out of the oven, then enjoy!


Brands I used:
Notes for Cooking:
  • I'm using gluten free bagels instead of bread because gluten free bread tends to get too mushy as stuffing.
  • You want the breasts up. The breasts are the squishy part and the spine is on the bottom.
  • If the chicken breast is cooked before the rest of the chicken is cooked, loosely cover with aluminum foil.
  • The proper place to put the thermometer is into the thickest, densest part of the chicken. Place it just between the breast, the leg, and the thigh, and press it right inside - the thermometer should rise up to 165. At 165 degrees, your chicken is properly roasted.