Roasted Whole Chicken with Sourdough Stuffing (dairy-free)

Is there anything more comforting than the aroma of fresh herbs and a holiday

roast cooking away in the oven?

This sourdough stuffing is absolutely packed with flavor. You can triple the amount

if you prefer to use it in a turkey, but in this recipe we stuffed a whole chicken. A

perfect option for anyone hosting a smaller gathering, or if you simply prefer

chicken. Tender, juicy meat, crispy skin, and the most delicious (and dairy-free!) sourdough

stuffing you’ll ever have.

The most enticing part of all? This entire meal only requires 15 minutes of prep!

After that you just pop it in the oven and let your house get cozier by the minute.

For Chicken

For Sourdough Stuffing

4 cups shredded sourdough, 1/2 to 1 inch in size- stale or toasted bread
works best here
1/2 cup finely chopped fresh parsley
1/3 cup finely diced celery
1 large clove of garlic, chopped
1/2 teaspoon thyme (fresh or dried)
1/2 teaspoon fresh rosemary
1 teaspoon salt
1.5 tablespoons garlic powder
1 cup chicken or veggie broth
2 teaspoons California Olive Ranch 100% CA EVOO and more to sauté in
Dash of ground black pepper

Preheat oven to 350F.
While prepping the stuffing, pull chicken out of fridge and let sit at room temperature.
In a medium pan, add enough California Olive Ranch 100% CA EVOO to coat pan.
Add onions and garlic and sauté over medium-high heat for 2 minutes until fragrant.
To a large bowl, add shredded sourdough, parsley, celery, thyme, rosemary, salt, pepper, garlic powder, onions and garlic and toss until well combined.
Add in 2 teaspoons of California Olive Ranch 100% CA EVOO and chicken broth, mix and let stuffing mixture absorb the liquid for a moment.
Place chicken in your roasting pan or a dutch oven.
Coat chicken evenly with salt, pepper and California Olive Ranch EVOO.
Fill chicken cavity with stuffing mixture and place in preheated oven on middle rack.
Roast in oven for 2-3 hours, until chicken is cooked through and reaches an internal temperature of at least 165F and skin is crispy and lightly golden brown. Cooking time will vary depending on the size of your chicken.