Try this roast chicken recipe for the Passover / Pesach festival. There are many roast chicken recipes, but this roasted chicken recipe comes complete with many vegetables in the form of a vegetable stuffing for an added health benefit for you and your guests during Passover / Pesach (or the Jewish Passover).

Roasted Chicken Recipe with Vegetable Stuffing

2 teaspoons vegetable oil
1/4 cup chopped onion
3 large carrots, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 large parsnip, peeled and coarsely chopped
1/2 cup chopped parsley
1/4 cup chopped fresh dill
4 large mushrooms, trimmed, cleaned and thinly sliced
2 eggs, lightly beaten
1/4 cup matzo meal
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
Freshly ground black pepper to taste
1/3 cup pine nuts
1 (4 1/2-pound or 2.04 kilogram) roasting chicken, giblets removed, washed and patted dry

Instructions for the Roasted Chicken recipe with Vegetable Stuffing:

  1. In a small pan heat the oil over medium heat.
  2. Add the onion and sauté until softened, about 5 minutes.
  3. Put the carrots, celery, parsnip, parsley and dill in a food processor and purée.
  4. Transfer to a bowl.
  5. Combine with the onions, mushrooms, eggs, matzo meal, sugar, garlic powder, onion powder, salt, pepper and pine nuts.
  6. Stuff the chicken with part of the mixture and spoon the remaining into a baking pan.
  7. Place the chicken in a roasting pan and roast in a preheated 350-degree Fahrenheit (180 degrees Celsius or Centigrade) oven 1 1/2 hours.
  8. Cover the pan of stuffing with a piece of foil and put into the oven with the chicken.
  9. Continue to cook for 30 minutes, or until the internal temperature reaches 180 degrees Fahrenheit (82 degrees Celsius or Centigrade) in the thickest part of the chicken thigh.
  10. Remove the stuffing from the chicken.
  11. Carve the chicken and serve with the stuffing on the side.

Makes 6 servings.

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