Oven-Baked Stuffed Chicken

Name: Oven-Baked Stuffed Chicken
Total time: 25200 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1/2 cup olive oil (120 ml); 2 oranges, sliced; 2 1/4 lbs baby potatoes (1 kg); Black pepper, to taste; Salt, to taste; 2 cloves garlic; 1 zucchini; 1 carrot; 1.1 lbs ground meat (beef, pork, or a mix) (500 g); 2 sticks unsalted butter (about 6.3 oz or 180 g); 2 whole chickens (about 4.4 lbs each or 2 kg each); 1 tablespoon Mexican oregano; 4 whole cloves; 1 tablespoon ground cumin; 1 tablespoon whole black peppercorns; 1 tablespoon allspice berries; 4 tablespoons paprika; 3 tablespoons salt; 6 medium to large garlic cloves

Janette Ovalle @cook_113542525

A spectacular dish for special occasions. Since my family isn’t very fond of turkey, we decided to make regular chickens instead.

Janette Ovalle @cook_113542525

A spectacular dish for special occasions. Since my family isn’t very fond of turkey, we decided to make regular chickens instead.

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Ingredients

7 hours

Serves 8 servings

1/2 cupolive oil (120 ml)
2oranges, sliced
2 1/4 lbsbaby potatoes (1 kg)
Black pepper, to taste
Salt, to taste
2 clovesgarlic
1zucchini
1carrot
1.1 lbsground meat (beef, pork, or a mix) (500 g)
2 sticksunsalted butter (about 6.3 oz or 180 g)
2whole chickens (about 4.4 lbs each or 2 kg each)
1 tablespoonMexican oregano
4whole cloves
1 tablespoonground cumin
1 tablespoonwhole black peppercorns
1 tablespoonallspice berries
4 tablespoonspaprika
3 tablespoonssalt
6medium to large garlic cloves

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Steps

7 hours

1

Mix the 6 garlic cloves, salt, paprika, allspice, black peppercorns, cumin, cloves, oregano, olive oil, and butter together.
2

Set aside a portion of this mixture for the baby potatoes.
3

Carefully loosen the skin of the chickens without tearing it. Rub the spice mixture under the skin and also over the top.
4

Marinate the chickens in the refrigerator for at least 2 hours.
5

Chop the carrot, zucchini, and 2 garlic cloves. Sauté the garlic, then add the ground meat, carrot, and zucchini. Cook until the meat is done. Season with salt and pepper.
6

Let the filling cool to room temperature before stuffing the chickens.
7

Remove the chickens from the refrigerator and let them come to room temperature before stuffing and baking (about 30-40 minutes).
8

Stuff the chickens with the cooked meat and vegetable mixture.
9

Toss the baby potatoes with the reserved seasoning mixture.
10

Place orange slices on the bottom of the roasting pan.
11

Set the chickens on top of the orange slices and arrange the baby potatoes around them.
12

Bake at 350°F (180°C) until the chickens are golden and cooked through, and the potatoes are tender (about 1.5-2 hours).
13

Check that the internal temperature of the thickest part of the chicken breast or thigh reaches 165°F (75°C).
14

Let the chickens rest for 20 minutes before carving to keep them juicy.