Roasted Chicken Stuffed with Buckwheat

    • Prep Time
    • 20 mins
    • Cook Time
    • 1 hr
    • Yield
    • 1 chicken
    • Difficulty Level

This is a recipe for roasted chicken stuffed with buckwheat. This is a great dish to make when you are having company over. The presentation is beautiful and the dish is delicious.

My husband loves buckwheat, so when I first made this for him, he was overjoyed. The buckwheat becomes tender and flavorful while roasting inside the chicken cavity with the aromatics.

The best part is, it’s a two in one meal–with the side dish cooking inside the main. It makes for easy serving and easy clean up. Enjoy!

Rate Recipe

3 Ratings

Ingredients

  • 1, 5-6 lb roaster chicken
  • salt and pepper
  • 1 small onion, diced
  • 4 tbsp olive oil
  • 1 cup buckwheat
  • 1 small head garlic, halved
  • 2 bay leaves

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit. Clean chicken and cavity. Pat chicken dry and season generously with salt and pepper.
  • 2. Meanwhile, bring a saucepan to a boil and cook the buckwheat until al dente. Drain.
  • 3. Separately, saute diced onion in 2 tbsp olive oil. When lightly browned, remove onion from heat. Add buckwheat and bay leaves, and mix well.
  • 4. Stuff buckwheat mixture into chicken cavity. Cross chicken’s legs to close cavity.
  • 5. Drizzle remaining olive oil over chicken and place on a roasting rack. Add garlic to the roasting pan and roast for 1 hour to 1 hour, 15 minutes. Turn chicken halfway through so both sides get evenly cooked.
  • 6. Remove cooked chicken from oven and cover with foil. Let it rest for 5-8 minutes before carving and serving. Enjoy!

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit. Clean chicken and cavity. Pat chicken dry and season generously with salt and pepper.
  • 2. Meanwhile, bring a saucepan to a boil and cook the buckwheat until al dente. Drain.
  • 3. Separately, saute diced onion in 2 tbsp olive oil. When lightly browned, remove onion from heat. Add buckwheat and bay leaves, and mix well.
  • 4. Stuff buckwheat mixture into chicken cavity. Cross chicken’s legs to close cavity.
  • 5. Drizzle remaining olive oil over chicken and place on a roasting rack. Add garlic to the roasting pan and roast for 1 hour to 1 hour, 15 minutes. Turn chicken halfway through so both sides get evenly cooked.
  • 6. Remove cooked chicken from oven and cover with foil. Let it rest for 5-8 minutes before carving and serving. Enjoy!

Rate this recipe

  • 3 people rated this recipe

  • Average Rating

    (4.3 / 5)


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