Ingredients and Weight:
- Whole chicken (4-5 lbs)
- Onion (1 medium, chopped)
- Celery (1/2 cup, chopped)
- Green bell pepper (1/2 cup, chopped)
- Carrots (1/2 cup, chopped)
- Apple (1 medium, peeled and diced)
- Spinach (1 cup, chopped)
- Whole-wheat breadcrumbs (1/2 cup)
- Olive oil (1 tbsp)
- Barbecue sauce (1/2 cup)
- Salt and pepper (to taste)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Remove any giblets from the chicken cavity and discard. Pat the chicken dry with paper towels.
- In a large bowl, combine the chopped onion, celery, bell pepper, carrots, apple, spinach, breadcrumbs, olive oil, salt, and pepper. Mix well.
- Stuff the chicken cavity loosely with the vegetable mixture. Tie the legs together with kitchen twine.
- Brush the chicken with the barbecue sauce.
- Place the chicken in a roasting pan and roast for 1 hour 15 minutes, or until cooked through.
- Let the chicken rest for 10 minutes before carving and serving.
Nutritional Information:
- Calories: 350 per serving
- Protein: 30g
- Fat: 15g
- Carbohydrates: 25g
Dish Characteristics:
- Moist, flavorful chicken with a crispy skin
- Healthy and nutritious stuffing
- Gluten-free and low-fat
User Comments:
- "This chicken was absolutely delicious! The stuffing was so flavorful, and the barbecue sauce was the perfect touch." - Emily
- "I'm not usually a fan of chicken, but this recipe changed my mind. It was so juicy and tender." - John
- "I loved that this recipe was healthy without sacrificing flavor. The roasted vegetables added a nice crunch." - Sarah
Special Precautions and Tips:
- Make sure the chicken is cooked through before serving.
- If you don't have kitchen twine, you can use toothpicks to hold the chicken legs together.
- For a crispy skin, roast the chicken on a wire rack placed over a roasting pan.
- Let the chicken rest before carving to allow the juices to redistribute, resulting in a more flavorful and moist meat.
