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Roast chicken stuffed with freekeh brings together golden, juicy chicken and a nutty, herb-scented stuffing. Mushrooms, carrots, and fresh sage give the freekeh rich, savory depth that pairs beautifully with the roast. A final squeeze of lemon, and you’ve got a meal that’s simple yet special.
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
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.
Recipe Tips
Lightly fill the cavity so the freekeh has room to expand as it cooks.
Pat the chicken dry before roasting for crispier skin.
Check the temperature in the thickest part of the thigh. It should reach 165°F for perfectly cooked chicken.
Bake extra stuffing in a greased casserole dish for deliciously crisp edges.
Season inside and out: Sprinkle salt and pepper inside the cavity as well as on the skin for fuller flavor.
Tie the legs (optional): Trussing the chicken helps it cook more evenly and keeps the stuffing in place.
Let it rest: Rest the chicken for at least 10–15 minutes after roasting so the juices redistribute before carving.
Use the pan juices: Spoon the drippings over the carved chicken or drizzle a little on the stuffing for extra flavor.
If you love this stuffed roast chicken, be sure to try my whole roasted chicken and veggies for an easy, all-in-one dinner.
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.
For another simple chicken dinner, check out my roasted chicken quarters with vegetables.
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
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Ingredients
For the Freekeh Stuffing:
- 1 ½ cups cracked Freekeh
- 2 cups water
- ¼ teaspoon salt
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 to 2 large carrots, chopped
- 8 ounces fresh mushrooms, sliced
- 1 to 2 stalks celery, diced small
- 2 teaspoons chopped fresh sage
- 1 teaspoon fresh oregano
- 1 large egg, lightly beaten
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Roast Chicken:
- 1 whole chicken, 4-½ to 5 pound
- 2 tablespoons butter, melted
- Kosher salt
- 1 lemon, cut into wedges for garnish
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Omg, just look at that chicken, how juicy it is!
Thanks, Gene….it is really moist and juicy and the stuffing is delicious 🙂
Gotta say, you definitely know how to use a camera. Good pictures. Love this stuff, too. Bread stuffing is wonderful, but this looks even better. Very creative — thanks.
Thanks for the kudos, John 🙂