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Roasted Whole Chicken Breasts With Green Stuffing

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“I love roast chicken, but I don't like dark meat. I love the flavor that roasting chicken with skin and on the bone provides. My compromise--get whole--not split--chicken breasts, stuff 'em and roast 'em. And I love sauce, but not necessarily gravy--so this has a thin but not unsubstantial sauce, more than enough for the chicken and the potatoes.”
1hr 50mins

Ingredients Nutrition


  1. Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce)
  2. Peel and roughly chop 4 cloves of garlic
  3. Roughly chop spinach
  4. Tear basil into small pieces
  5. Place large skillet over high heat
  6. When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil
  7. Grate fresh nutmeg into skillet
  8. Stir fry until greeens are wilted and soft
  9. Remove from heat and set aside to cool
  10. Clean chicken breasts and remove any obvious clumps of fat or protruding skin
  11. Preheat oven to 425°F
  12. With your fingers, gently loosen skin from flesh of the chicken breasts
  13. Again, gently, stuff greens mixture between the skin and the flesh of the breasts
  14. Massage the surface of the breasts to evenly distribute the stuffing
  15. Cut each lemon in half lengthwise (stem to end)
  16. Rub the outside of the chicken breasts with butter
  17. Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper
  18. Split the whole head of garlic into cloves; do not peel
  19. Scatter the garlic gloves in the bottom of the roasting pan
  20. Scrub potatoes; do not peel
  21. If very small, leave whole; if larger, cut in half
  22. Scatter potatoes in the bottom of the roasting pan
  23. Place the three whole breasts, skin side down, on the oiled rack
  24. Place a lemon half in the cavity of each breast
  25. Roast 20 minutes
  26. Baste with a third of the white wine
  27. Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast
  28. Baste with pan juices
  29. Roast another 20 minutes
  30. Turn oven down to 375°F
  31. Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water
  32. Roast another 10-12 minutes
  33. Check for doneness
  34. Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes
  35. Remove excess fat from pan (there should be very little)
  36. Remove potatoes and keep warm
  37. Remove garlic cloves and squeeze out roasted garlic into the roasting pan
  38. Place pan on stovetop over medium heat
  39. Add mushrooms and allow to saute without stirring for 1 - 2 minutes
  40. Turn mushrooms and saute another minute
  41. Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth
  42. Scrape to deglaze and simmer until slightly reduced
  43. Taste for seasoning
  44. (Optional) Whisk in 1 - 2 Tablespoons of butter
  45. Note: This is lovely served on a bed of steamed fresh spinach

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