Rosemary Lemon Chicken with Inside-Out Stuffing & Roasted Vegetables

Why bother stuffing your chicken when you can simply cook the chicken in the stuffing? In this recipe, the chicken is nestled in vegetables and chunks of whole-grain bread, for a stuffing-like mixture that’s deliciously infused with the chicken’s natural juices.

Prep Time
25 min
110 min


  • 4 oz day-old whole-grain ciabatta bread, cut into large chunks
  • 2 leeks, halved lengthwise and cut into 2-inch lengths (TIP: Rinse leeks after cutting lengthwise to remove grit from layers.)
  • 2 large parsnips, scrubbed and cut into 1-inch length
  • 2 cups peeled and cubed butternut squash (1-inch chunks)
  • ¼ cup low-sodium chicken broth
  • 1 tbsp olive oil, divided
  • ½ tsp ground black pepper, divided
  • 1 small lemon, cut into wedges
  • 5 sprigs rosemary, divided
  • 1 3-lb whole chicken
  • ¼ tsp sea salt


  1. Arrange rack in lower third of oven; preheat oven to 400ºF. Place bread, leeks, parsnips and squash in the bottom of a large Dutch oven (6 quart, or large enough to accommodate chicken). Drizzle broth and 1 tsp oil over vegetable mixture and toss to coat. Sprinkle with ¼ tsp pepper. Make a well in the middle of the vegetable mixture.
  2. Place lemon wedges and 2 springs of rosemary inside chicken cavity. Remove leaves from remaining 3 sprigs and finely chop. Place chicken in the well in the vegetables and drizzle with remaining 2 tsp oil. Sprinkle with salt, remaining ¼ tsp pepper and half of chopped rosemary, rubbing oil and spices into skin of chicken to coat evenly. Sprinkle remaining chopped rosemary over vegetables.
  3. Using kitchen twine, tie legs of chicken together. Cover Dutch oven and roast for 35 minutes. Remove lid and continue roasting another 40 minutes until chicken is golden and a thermometer inserted into thigh without touching bone reads 165ºF. Transfer chicken from Dutch oven to carving board and let rest 10 minutes before carving. Serve with vegetable mixture.

Related: Skillet-Roasted Chicken with Chive Butter & Rainbow Carrots

Nutrition Information

  • Serving Size ¼ of chicken and 1 cup veggies
  • Calories 712
  • Carbohydrate Content 44 g
  • Cholesterol Content 168 mg
  • Fat Content 39 g
  • Fiber Content 7 g
  • Protein Content 48 g
  • Saturated Fat Content 1 g
  • Sodium Content 461 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 17 g
  • Polyunsaturated Fat Content 8 g