Name: Roast Chicken and Freekeh Stuffing
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1-½ cups dry cracked freekeh; 2 cups water; ¼ teaspoon sea salt; 2 tablespoons butter; 1 onion (finely chopped); 2 cloves garlic (finely chopped); 1 cup chopped carrot; 8 ounces mushrooms (sliced); 1 stalk celery (diced small); 2 teaspoons finely chopped fresh sage; 1 teaspoon finely chopped fresh oregano; 1 egg (lightly beaten); ¼ teaspoon sea salt; ¼ teaspoon fresh ground black pepper; 1 4-½ to 5 pound chicken; 2 tablespoons butter (melted); Kosher salt; Lemon wedges

Roast chicken stuffed with freekeh combines juicy, golden-roasted chicken with a nutty, herb-infused stuffing. Made with mushrooms, carrots, and fresh sage, this freekeh stuffing adds rich, comforting flavors that complement the roast beautifully. Add a squeeze of lemon, and you’ve got a meal that’s simple yet special

A roasted chicken in a casserole dish next to a dish of freekeh stuffing.

Here is Why We Love this Chicken Stuffed with Freekeh

Freekeh for the win: This ancient grain brings a nutty depth that’s a refreshing change from the usual bread stuffing.

One pan, two stars: Roast chicken and freekeh stuffing come together seamlessly, with the extra stuffing cooked up separately for those who like a little extra on the side.

All about those herbs: Fresh sage and oregano pack in flavor without overpowering—just enough to keep things interesting.

Easy elegance: It’s roast chicken, but elevated! Impress your dinner crowd with minimal fuss (and yes, leftovers are amazing too).

The Ingredients

Meat: Whole chicken
Produce: Onion, garlic, carrot, mushrooms, celery, lemon, sage, oregano
Pantry: Cracked freekeh, Salt, fresh ground black pepper, paprika
Fridge: butter

Freekeh stuffing in a cassrole dish with a spoon.

Variations

Freekeh and Wild Rice Stuffing: Swap half of the freekeh with wild rice for a nutty, chewy texture, and add ¼ cup of dried cranberries.

Herb and Sausage Freekeh Stuffing: Add ½ cup of crumbled cooked sausage and an extra tablespoon of fresh thyme for a savory twist.

Freekeh and Roasted Chestnut Stuffing: Fold in ½ cup of chopped roasted chestnuts and ¼ cup of chopped parsley.

Tips for Success

Stuff the chicken cavity lightly so the freekeh has room to expand as it heats up.
Pat the chicken dry to help the skin crisp up!
For perfectly cooked chicken, aim for 165°F in the thickest part of the thigh.
If you have more stuffing than will fit in the bird, bake it in a greased casserole dish for added crispy edges.

A roasted chicken in a dish stuffed with freekeh.

Storage

Fridge: Place the chicken in an airtight container and refrigerate for up to 3 days. The stuffing can be stored separately in its own airtight container for the same amount of time.

Freezer: Place leftover chicken in a freezer safe container. The freekeh stuffing can also be frozen in a separate container. Both will keep in the freezer for up to 3 months.

Reheat the chicken in a 350°F oven, covered with foil, until warmed through. Reheat the stuffing separately in a baking dish for 15-20 minutes, or until hot.

A chicken leg on a plate next to freekeh and asparagus.

Freekeh Stuffing with Chicken

This roast chicken with freekeh stuffing is a cozy, flavor-packed dish that combines juicy chicken with a nutty, herb-filled stuffing.

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Roast Chicken and Freekeh Stuffing

The stuffing for our roast chicken and freekeh stuffing has all the flavors of a bread stuffing but we substituted smokey cracked freekeh and added mushrooms, fresh herbs and white wine. The chicken is cooked perfectly and crispy on the outside.

5 from 3 votes

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Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings: servings

Calories: 431kcal

Author: Pat Nyswonger

Ingredients

For the Freekeh Stuffing:

1-½ cups dry cracked freekeh
2 cups water
¼ teaspoon sea salt
2 tablespoons butter
1 onion finely chopped
2 cloves garlic finely chopped
1 cup chopped carrot
8 ounces mushrooms sliced
1 stalk celery diced small
2 teaspoons finely chopped fresh sage
1 teaspoon finely chopped fresh oregano
1 egg lightly beaten
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper

For the Roast Chicken:

1 4-½ to 5 pound chicken
2 tablespoons butter melted
Kosher salt
Lemon wedges

Instructions

Preheat the oven to 375°F

For the Stuffing:

In a medium sized saucepan with tight fitting lid, add the cracked freekeh, water and salt, bring to a boil, cover the pot and reduce the heat to low. Cook for 15 minutes, remove from the heat and drain off the remaining water. Transfer the cooked freekeh to a large bowl to cool.
In a medium skillet, melt the butter over medium heat. Add onion and garlic and cook, stirring occasionally, until slightly softened, about 2 minutes.
Remove from the heat allow to cool to room temperature, then add to the bowl of cooled freekeh. Add the carrots, mushrooms, celery, sage and oregano, toss to combine. Stir in the lightly beaten egg and season with salt and pepper.

For the Roast Chicken:

With paper towels, pat the chicken dry. Season the inside with salt and pepper. Lightly stuff the cavity with the freekeh mixture. Add the remaining mixture to a greased casserole dish and cook separately for about 25-30 minutes.
Tie the legs together, and tuck the wings underneath. Brush melted butter on the outside of the chicken and sprinkle with salt, pepper, and paprika. Place the stuffed chicken in a roasting pan, uncovered, and transfer it to the middle of the oven.
Roast the chicken until an instant-read thermometer inserted into the thickest part of the inner thigh registers 165°F or until the juices run clear when you cut between a leg and thigh. About 60 to 75 minutes.
Let rest 10 minutes before serving. Remove the stuffing and carve the chicken. Serve a portion of roast chicken alongside the freekeh stuffing and lemon wedges to squeeze on the stuffing.