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Roasted Chicken with Basil-Rice Stuffing Recipe

Roasted Chicken with Basil-Rice Stuffing Recipe

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.)
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing YIELD:3-4 servings


  • 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)


  • 1. 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.
  • 2. Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a 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.

Nutritional Facts

1 each: 311 calories, 11g fat (3g saturated fat), 114mg cholesterol, 191mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 38g protein.

Reviews for Roasted Chicken with Basil-Rice Stuffing

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lorkib User ID: 1930553 106231
Reviewed Jan. 28, 2013

"My family loved this recipe. I chose it because it had a rice stuffing and is very low in sodium. The chicken came out tender and moist and the rice stuffing not only tasted good but was colorful as well. I will definitely be making it again"

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