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Roasted Whole Chicken with Cornbread-Squash-Raisin Stuffing


For Chicken

  • 2-3 Pound Whole Chicken (Butterflied or Spatchcocked)

  • 5 Tablespoons Butter

  • 4 Tablespoons Olive Oil

  • Salt and Pepper

  • 3 Lemons

  • 2-3 bunches of Rosemary, Thyme, and Sage

  • 10 Fresh Garlic Cloves, smashed with side of knife (or 5 Teaspoons Chopped Garlic)

  • 3 Tablespoons Capers

  • ¼ Cup White Wine

  • 1 Tablespoon All-Purpose Flour

  • 1 Cup Chicken Stock

  • 1 Small Bunch Chopped Parsley

For Stuffing

  • 1 Pound Cornbread (Homemade or Store Bought)

  • 1 Pound Diced Butternut Squash

  • 2 Tablespoons Olive Oil

  • 2 Tablespoons Butter

  • Salt and Pepper

  • 6 Fresh Garlic Cloves, smashed with side of knife (or 3 Teaspoons Chopped Garlic)

  • ½ Cup Heavy Cream

  • ½ Cup Golden Raisins


  1. Preheat Oven to 400 Degrees.

  2. In a large sauté pan, add butter and olive oil and turn burner on medium. Generously season both sides of chicken with salt and pepper.

  3. After pan is very hot and butter is melted, put chicken, skin side down in pan, to caramelize the skin. Caramelize the skin for 5 minutes occasionally lifting the chicken to distribute oil and butter evenly. DO NOT put lid on pan. After 5 minutes, flip the chicken over and place 3 Tablespoons butter on top of caramelized side of chicken, and caramelize the other side for 5 minutes. After 5 minutes turn off burner.

  4. In a medium-size roasting pan add 2 Tablespoons Olive oil and spread in pan. Alternating herbs, lay herb bunches in a row on bottom of pan. Slice 2 lemons in thick slices and place on top of herbs. Add 6 cloves of garlic on top of lemons. Using tongs, put chicken on top of lemons trying not to scoop out any pan juices. Put chicken in oven and roast for 30 minutes or until meat thermometer reaches 170 degrees.

  5. While chicken is roasting, in a new sauté pan and 2 tablespoons olive and 2 Tablespoons butter and let melt over medium fire. Add butternut squash and spread in pan. Put lid on pan and cook for 5 minutes stirring occasionally. After 5 minutes top squash with salt and pepper, cover with lid and cook 4-5 more minutes. Then add 6 cloves of garlic and mix together. Put lid back on, turn fire too low, and cook 5 more minutes, stirring occasionally.

  6. Remove lid, add in raisins and crumble cornbread on top of squash. Pat cornbread down on squash with back of a spoon. Around the outside edges of the stuffing pour in heavy cream and gently mix well. Cream will help caramelize the edges of the stuffing. Turn off fire and let rest.

  7. Take the sauté pan with the juices from caramelizing the chicken and turn on fire to medium-high. Add 4 cloves garlic and capers. Thickly slice the last lemon add to pan and mix well. Add white wine and turn fire to high to reduce.

  8. Add flour and mix well. Add in chicken stock and mix well. Continue to boil sauce to reduce. After reaching desired consistency turn off the fire.

  9. Remove chicken from oven after it’s roasted for 30 minutes or meat thermometer reads 170 degrees. Let cool for a few minutes. 10.Slice up chicken pieces and put on plate. Scoop stuffing onto plate next to chicken. Top with sauce and chopped parsley.

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