Whole Paprika-Rubbed Chicken with Thyme-Seasoned Pumpkin & Almond Stuffing

recipe by:
The Best Dressed Chicken
Prep Time:
Cook Time:
Total Time:
For the Chicken:
  • 1 whole roasting chicken
  • 1 orange, cut in quarters
  • 2 cups chicken stock
For the Seasoning Rub:
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
  • ⅛ each of finely ground rosemary and thyme
For Stuffing:
  • 3 cups pumpkin, cut in small chunks, smeared with olive oil, salt, pepper, and thyme and pre-roasted.
  • 4 oz chicken stock
  • ½ cup brown rice cooked according to package instructions
  • 1 small onion, finely chopped
  • 1 clove garlic, finely grated
  • 2 oz butter
  • 2 sprigs of rosemary, leaves removed from stem and finely chopped
  • 2 sprigs of thyme removed from stem and finely chopped
  • 2 oz chopped, dried apricots
  • 2 oz sliced almonds, reserve half for topping the stuffing
Whole Paprika-Rubbed Chicken with Thyme-Seasoned Pumpkin & Almond Stuffing
  • Rinse the chicken and pat it dry with a paper towel.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Combine all the stuffing ingredients and place them in a greased baking dish. Set it aside.
  • Mix the seasoning rub and thoroughly coat the chicken skin and underside of the chicken breast. Place the chicken in a roasting pan on a fitted grill. Fill the chicken cavity with the quartered orange. Cover it with parchment or foil brushed with oil and bake the chicken covered for 1 hour.
  • After an hour, uncover the chicken and spoon juices over it. Add a little more stock or water if necessary. Place it back into the oven, basting at intervals, for another 45 minutes, or until a meat thermometer inserted into the thickest part of the bird registers 180 F or juices run clear.
  • Meanwhile, place the stuffing in the oven during the last 35 minutes of roasting the chicken. Add the rest of the almonds for the last 5 minutes of cooking.
  • Once the chicken is baked, allow it to rest for 15 minutes before carving.
  • Drain and separate the pan juices from the chicken roasting tray and place them in a saucepan. Check the seasoning and add salt and pepper if needed. Simmer to reduce to a gravy to serve along with the chicken.
  • Serve the chicken with gravy and stuffing and a salad or your favourite sides.
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