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Roast Chicken with Oyster Stuffing

 Roast Chicken with Oyster Stuffing
The aroma of this moist, golden brown chicken is almost as wonderful as its flavor, and Mom's oyster stuffing is to die for! —Joan Jensen (daughter), Lowell, Indiana
6 ServingsPrep: 35 min. Bake: 2 hours + standing


  • 1 can (8 ounces) whole oysters
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1/4 cup butter, cubed
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon Italian seasoning
  • 3 cups cubed bread, lightly toasted
  • 1 roasting chicken (6 to 7 pounds)
  • 1/4 cup butter, melted
  • 1 to 2 teaspoons paprika


  • Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In
  • a small skillet, saute celery and onion in butter until tender. Stir
  • in parsley and Italian seasoning. Place bread cubes in a large bowl;
  • add the butter mixture, oysters and 1/4 cup reserved oyster liquid.
  • Just before baking, loosely stuff chicken with stuffing. Place breast
  • side up on a rack in a large roasting pan; tie drumsticks together.
  • Combine melted butter and paprika; spoon over chicken.
  • Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a
  • thermometer reads 165° when inserted in center of stuffing and

2 of 2

Roast Chicken with Oyster Stuffing (continued)

Directions (continued)

  • thigh reaches at least 170°, basting occasionally with pan
  • drippings. (Cover loosely with foil if chicken browns too quickly.)
  • Cover chicken and let stand for 10 minutes before removing stuffing
  • and carving. Skim fat and thicken pan juices if desired. Yield: 6
  • servings (4 cups stuffing).
Nutritional Facts: 8 ounces cooked chicken with 2/3 cup stuffing equals 738 calories, 48 g fat (19 g saturated fat), 239 mg cholesterol, 447 mg sodium, 12 g carbohydrate, 1 g fiber, 61 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.