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Roasted Chicken with Basil-Rice Stuffing

 Roasted Chicken with Basil-Rice Stuffing
This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.)
3-4 ServingsPrep: 25 min. Bake: 1 hour + standing


  • 1/4 cup chopped celery
  • 1-1/2 teaspoons butter
  • 1 cup cooked long grain rice
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon sliced green onion
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2-1/4 teaspoons sunflower kernels or chopped almonds
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 broiler/fryer chicken (3 pounds)


  • In a small skillet, saute celery in butter until crisp-tender. In a
  • large bowl, combine the celery, rice, parsley, green onion, basil,
  • sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks
  • together with kitchen string if desired. Place breast side up on a
  • rack in a roasting pan.
  • Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices
  • run clear and a meat thermometer reads 180° for chicken and
  • 165° for stuffing. Cover and let stand for 10 minutes before
  • removing stuffing. Remove skin before serving. Yield: 3-4 servings.

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Roasted Chicken with Basil-Rice Stuffing (continued)

Nutritional Facts: 1 serving (1 cup) equals 311 calories, 11 g fat (3 g saturated fat), 114 mg cholesterol, 199 mg sodium, 12 g carbohydrate, 1 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.