Stuffed chicken with vegetables and kaiser

Name: Stuffed chicken with vegetables and kaiser - Antoaneta N.
Ingredients: 1 chicken (1; 1.5 kg) 1 kg Mexican vegetables 3; 4 potatoes 200 g kaiser salt pepper paprika garlic powder 100 ml water 1 tablespoon honey 2 carrots 1 tablespoon oil

Meat - Stuffed chicken with vegetables and kaiser by Antoaneta N. - Recipia

Often, when I feel like cooking something hearty without much hassle, I choose stuffed chicken with vegetables and kaiser. I usually make it on Sundays or when I have guests, because I can just throw all the vegetables in the tray, and the oven does the rest. It's the kind of recipe where I don’t have to hover over the stove. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 20-25 minutes Cooking time: 65-70 minutes Servings: 4-6 (depending on the size of the chicken) Difficulty: medium Recipe type: main course, for family meals or weekend lunches Ingredients 1 whole chicken (1 - 1.5 kg) 1 kg frozen Mexican vegetables (classic mix: peas, carrots, corn, bell peppers) 3-4 potatoes 2 carrots 200 g kaiser (diced) 1 tablespoon oil Salt Pepper Sweet paprika Garlic powder 100 ml water 1 tablespoon honey Preparation Method 1. I start with the chicken: I wash it well and dry it with a paper towel, making sure it's dry inside and out. 2. I peel the potatoes and carrots. I slice the potatoes and carrots into not-too-thin rounds. 3. In a large tray, I place the potatoes, carrots, and Mexican vegetables. I add the oil and mix gently so they don’t stick while baking. I don’t use baking paper for this recipe. 4. I make the spice mix: salt, pepper, sweet paprika, and a little garlic powder. I combine the spices in a small bowl to distribute them evenly later. 5. I rub the chicken inside with the spices, focusing especially on the inside, then I stuff it with some of the vegetables from the tray and all the diced kaiser. I don’t pack it too tightly, just enough to hold the filling. 6. I sew up the opening of the chicken with kitchen twine to keep the filling inside. If I don’t have twine, I sometimes use toothpicks, but twine is more secure. 7. I spread the remaining vegetables around the chicken in the tray. I place the chicken on top of the vegetables. 8. I rub the outside of the chicken with a little oil and the remaining spices from the bowl. I try to cover the skin as evenly as possible. 9. I pour 100 ml of water into the tray, next to the chicken, not on it. 10. I cover the tray tightly with aluminum foil and place it in the preheated oven at medium temperature (180-190°C). I let the chicken bake for about 40 minutes. 11. After 40 minutes, I take the tray out, carefully remove the foil (a lot of steam escapes), and brush the chicken with half of the tablespoon of honey. I return the tray to the oven without the foil for another 10-15 minutes. 12. I take the tray out again, turn the chicken onto the other side, and brush it with the remaining honey. I let it bake for another 10-15 minutes, still without foil, to brown evenly. 13. When the skin is golden and the vegetables are soft, I take the tray out and let the chicken rest for a few minutes before carving. Why I make this recipe often It’s practical when I want a hearty main dish without using too many pots. I like that I can use frozen or fresh vegetables, and the kaiser filling adds great flavor. It’s good both hot and the next day. Tips and Variations Tips For crispy skin, don’t skip the honey step and don’t keep the foil on for the entire cooking time. If the chicken is larger, increase the cooking time by 10-15 minutes for every additional half kilogram. If you don’t have kitchen twine, toothpicks work too, but be careful when carving the chicken. Substitutions You can use smoked bacon instead of kaiser for a more intense flavor. The Mexican vegetables can be replaced with a mix of zucchini, bell peppers, peas, or whatever you have on hand. The honey can be omitted, but it gives a nice color to the crust. Variations You can add mushrooms to the filling if you have them. Sometimes I mix the vegetables with a little dill or chopped parsley for a fresh flavor. If you don’t want too many vegetables, just use potatoes and carrots in the tray. Serving Ideas It’s great with a green salad or pickles, especially when hot. If there are leftovers, it’s also fine cold, sliced. Frequently Asked Questions Do I need to thaw the vegetables before putting them in the tray? No, for this recipe, it’s not necessary. Frozen Mexican vegetables can be added directly. If they are too frozen and won’t separate, I gently break them apart under running cold water. What if I don’t have aluminum foil? You can use a suitable lid for the tray, but foil helps retain steam better. Without foil or a lid, the chicken may dry out on the surface. How do I know if the chicken is done? The meat should be tender, and the juices that come out when you pierce the thickest part should be clear, not pink. Usually, 65-70 minutes is sufficient for a chicken weighing 1-1.5 kg. Can I make this recipe with chicken thighs? Yes, but you won’t sew anything. Just fill the tray with vegetables, season the thighs well, and shorten the cooking time to 40-45 minutes total. Nutritional Values Estimated for one serving (based on 6 servings from a 1.2 kg chicken and 1 kg of vegetables, with kaiser and honey): Approx. 350-400 kcal Protein: 32-35 g Fat: 14-18 g (depending on the kaiser) Carbohydrates: 25-30 g (mostly from vegetables and potatoes) These are estimates for a serving with a little skin and filling. If you use fattier kaiser or a larger chicken, the values will increase. Storage and Reheating Leftovers can be stored in the refrigerator in a sealed container for 1-2 days. The meat and vegetables hold up well, but the skin will soften in the fridge. When reheating, a few minutes in the oven or microwave will do. If you want to keep it longer, I don’t recommend it — stuffed chicken is best fresh.

Preparation

The chicken is washed and dried with a napkin. The potatoes and carrots are peeled and sliced into rounds, a little oil is added, and they are placed in the tray. Salt, pepper, paprika, and garlic powder are mixed together. The chicken is rubbed inside, seasoned, and filled with some of the vegetables and diced kaiser, while the remaining vegetables are placed in the tray. The chicken is sewn up with thread. The chicken is greased and seasoned with the spice mixture. It is placed in the tray, water is added, covered with aluminum foil, and put in the preheated oven at a moderate heat for 40 minutes. It is taken out, the foil is removed, it is brushed with honey, and put back in the oven for another 10-15 minutes to brown, then it is turned on the other side, brushed with honey, and left for another 10-15 minutes.

Stuffed chicken with vegetables and kaiser

Preparation

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