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“Even when you're doing low carbs you can still have stuffed chicken.”
1hr 45mins

Ingredients Nutrition


  1. To make the stuffing, put the parsnips and chopped carrots into a pan, half cover with water, and bring to a boil.
  2. Lower the heat, cover and simmer until tender.
  3. Drain well, then process in a blender or food processor to a smooth puree.
  4. Transfer to a bowl and set aside to cool.
  5. Mix the bread crumbs, nutmeg and parsley into puree and season to taste with salt and pepper.
  6. Put stuffing into neck end of chicken and push a little under the skin over the breast meat.
  7. Secure flap of skin with a small metal skewer or toothpick.
  8. Place the bunch of parsley and onion inside the cavity of the chicken, then place chicken in a large roasting pan.
  9. Spread butter over skin and season with salt and pepper, cover with foil and place in preheated 375F oven for 30 minutes.
  10. Meanwhile, heat oil in skillet and lightly brown potatoes.
  11. Transfer potatoes to roasting pan and add the baby carrots.
  12. Baste chicken and continue to cook for a further hour, basting after 30 minutes.
  13. Remove foil for last 20 minutes to let the skin crisp.
  14. Garnish with chopped parsley and serve immediately.

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