Old Fashioned Roast Chicken Recipe With Stuffing: Classic Sunday Supper With Herb-Infused Bread

Sunday suppers deserve a centerpiece that feels both timeless and special. This roast chicken with herb-infused stuffing delivers that classic comfort with every tender, juicy bite.

The secret lies in a simple yet precise method: high heat for crispy skin, gentle basting for moisture, and a stuffing that soaks up all the rich pan juices. It’s the kind of dish that fills the kitchen with warmth and tradition.

What emerges from the oven is a golden-brown bird with herbaceous aromas, paired with a bread stuffing that’s moist and flavorful. The combination is pure nostalgia on a plate.

Perfect for gatherings or a quiet family meal. Here’s how to make it unforgettable.

Ingredients for Old Fashioned Roast Chicken Recipe with Stuffing

Classic ingredients for a timeless Sunday roast chicken with herb-infused bread stuffing.

The chicken is the centerpiece here. Whole birds from local farms or organic brands like Bell & Evans offer superior flavor and texture. Look for plump, moist skin with no discoloration. For the herbs, fresh rosemary and thyme are essential—avoid the dried stuff for this application. Most grocery stores carry fresh herbs in the produce section, but farmers markets often have better quality.

No fresh herbs? Dried at one-third the amount, but fresh truly makes a difference here. Day-old bread can be any sturdy loaf—sourdough or French bread works best. Out of chicken broth? Vegetable broth in a pinch. The cranberries add a nice sweet-tart contrast, but chopped apples or raisins work too. Always use unsalted butter so you can control the seasoning.

Store raw chicken in the coldest part of your fridge for up to 2 days. Fresh herbs wrapped in damp paper towels last 5-7 days. The stuffing can be prepped a day ahead—keep it separate and refrigerate until ready to use. Leftovers keep 3-4 days refrigerated or freeze for 2 months.

Step-by-Step Instructions for Old Fashioned Roast Chicken With Stuffing

Follow this traditional method for juicy chicken and perfectly seasoned bread stuffing every time.

Step 1: Prepare the Herb Butter for the Chicken

In a small bowl, combine the 0.5 cup unsalted butter with 2 tbsp fresh rosemary, 2 tbsp fresh thyme, and 4 cloves garlic cloves minced finely. I always use fresh herbs for the most vibrant flavor. Mix until the herbs are evenly distributed throughout the butter.

This herb butter will infuse the chicken with aromatic flavor as it roasts. The butter should be soft enough to spread easily but not melted. Set it aside at room temperature while you prepare the rest of the ingredients.

Step 2: Season and Stuff the Chicken

Pat the 4 lb whole chicken completely dry with paper towels, inside and out. Season the cavity with ½ tsp kosher salt and ½ tsp black pepper. In a separate bowl, combine the 8 cups day-old bread, 1 whole yellow onion diced, 2 pieces celery stalks diced, 1 tbsp fresh sage, 0.5 cup dried cranberries, and 1 whole large egg beaten.

Pour 1.5 cups chicken broth over the bread mixture and stir until the bread absorbs the liquid. Spoon this stuffing into the chicken cavity, packing it loosely. Secure the legs together with kitchen twine and tuck the wings under the body.

Step 3: Truss and Season the Exterior

Rub the remaining 1 tsp kosher salt and ½ tsp black pepper all over the outside of the chicken. Then, using your hands, spread the herb butter mixture evenly over the entire surface of the bird. This creates a flavorful crust as it roasts.

Place the chicken breast-side up on a rack in a roasting pan. This elevation allows hot air to circulate around the entire bird, ensuring even browning. Let it sit at room temperature for 30 minutes before roasting to promote even cooking.

Step 4: Roast to Golden Perfection

Preheat your oven to 375°F. Roast the chicken for approximately 1 hour and 20 minutes to 1 hour and 40 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F. Baste the chicken with the pan juices every 30 minutes for even browning and moisture.

The skin should be deep golden brown and crispy when done. If the stuffing begins to brown too quickly, tent the chicken loosely with aluminum foil. The juices should run clear when you pierce the thickest part of the thigh.

Step 5: Rest and Carve

Transfer the chicken to a cutting board and let it rest for 15-20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.

Carve the chicken and serve with the stuffing. The meat should be tender and juicy, with a beautifully browned, herb-infused skin. The stuffing will have absorbed all the delicious flavors from the chicken and herbs.

Storing and Reheating This old fashioned roast chicken recipe with stuffing

Refrigerator Storage

Let the chicken cool for no more than 2 hours before transferring to airtight containers. Store the bird and stuffing separately at 40°F or below for up to 4 days. The flavors deepen overnight as the herbs continue to infuse. ❄️

Freezer Storage

For longer storage, wrap portions tightly in heavy-duty aluminum foil and place in freezer bags. This dish freezes beautifully for up to 3 months without quality loss. I always label with the date to track freshness.

Stovetop Reheating

Place portions in a skillet with ¼ cup chicken broth over medium-low heat. Cover and warm for 8-10 minutes, stirring occasionally. This method keeps the chicken moist and prevents the stuffing from drying out. 🔥

Oven Reheating

Preheat oven to 350°F. Place chicken and stuffing in a baking dish, add 2 tbsp broth, cover with foil, and heat for 15-20 minutes. Uncover for the last 5 minutes to crisp the skin.

Microwave Option

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, then rest for 1 minute before serving. The stuffing may need a splash of broth if it seems dry.

Frequently Asked Questions