Roast chicken with a quinoa and cranberry stuffing

By Danielle Colley | Writer

Published 2 December 2024

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Two roast chickens lay side by side on a chopping board.

Looking for your new signature stuffing? Try our recipe for a traditional herb-coated roast chicken.

This juicy chicken is packed with a stuffing of wild rice, quinoa, cranberries and herbs. It’s a great meal all year ‘round, and can be served with a salad, for something a little lighter, or a side of roast veggies if you’re making dinner for the family. You can also use this stuffing for a turkey. Just make sure you cook the turkey per the instructions on the packaging.

Prep time

20m

Cook time

Serves

Ingredients

For the stuffing

1 tbsp wild rice
1/4 cup quinoa
1/2 stalk celery, diced
1/2 small brown onion, diced
Zest of 1/2 lemon
5 sprigs thyme, leaves picked
2 tbsp cranberries

For the chicken

1 whole chicken
2 sprigs rosemary, leaves picked
5 sprigs thyme, leaves picked
Olive oil

Method

Step 1:

To make the stuffing, add the wild rice and quinoa to a saucepan with 3/4 cup boiling water. Place on a low heat until the water is absorbed and wild rice is cooked (about 20 minutes).

Step 2:

Add the diced celery, diced onion, lemon zest, thyme and cranberries into a bowl with the cooked quinoa and rice. Season with salt and pepper as you like and mix well to combine.

Step 3:

Pre-heat oven to 180°C.

Step 4:

Place chicken on a roasting tray. Using a mortar and pestle, grind the rosemary and thyme to release their oils. Cover chicken with herbs, rub with a generous splash of olive oil and season well with salt and pepper. Fill the cavity with your prepared stuffing.

Step 5:

Place chicken in the oven and cook for about one and a half hours, depending on the size of the chicken. The chicken is ready when you pierce the thigh joint and the liquid is nice and clear.

Step 6:

Remove from the oven and slice to serve with stuffing and your favourite sides.