Roast Stuffed Chicken

Stuffed Chicken. A classic. I am sure you will know many ways of stuffing a chicken. In this recipe I will use a small chicken, a sort of gallinita or picantón but, of course, you can use a regular chicken or even a turkey. As for the stuffing, what can I say? I will only give you an idea of what you can do. You can stuff your chicken the way you want. Let’s start.


1 clean chicken


2 tablespoons olive oil
½ teaspoon Tabasco sauce
2 cloves of chopped garlic
1 tablespoon chopped fresh ginger
1 teaspoon chopped parsley
1 teaspoon ground cumin
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon turmeric
½ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder


A jar of assorted mushrooms
Some Greek baby eggplants
Bread crumbs

First we will prepare a marinade. For that, we will mix all the marinade ingredients. We will rub the chicken with part of that marinade and will put it on a greased tray. We will let the chicken marinate for about 15 minutes. Then we will stuff the chicken with the mixture we have prepared, in my case, assorted mushrooms, Greek baby eggplants and some bread crumbs. You can also try with artichoke hearts and green and red pepper relish. You know, use the stuffing you wish. Now we will pour the rest of the marinade on the chicken. If you want, you can also put some potato wedges on the tray, rubbed with the same marinade. It is a good idea to cover the chicken legs with foil, so that they do not get cooked too much. Put the tray on a preheated oven to 375ºF for about 60 minutes. If the chicken gets too dry, you can sprinkle some water on the tray, but do not open the oven too often. And when it is ready, serve and enjoy.