Roast Chicken with Separate Bread and Walnut Dressing

Name: Roast Chicken with Separate Bread and Walnut Dressing
Prep time: 25 min
Cook time: 120 min
Total time: 165 min
Yield: 6 to 8 servings
Cuisine: Holiday roast, international
Ingredients: 1 whole whole chicken, 2.5 to 3 kg, thawed; 100 g unsalted butter, softened; 2 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 200 g day-old bread, cut into small cubes; 1 whole medium onion, finely diced; 100 g walnuts, chopped; 2 whole large eggs, beaten; 120 ml milk; 1 tbsp honey; 2 tbsp chopped parsley; 1 tbsp chopped cilantro; 120 ml chicken broth, as needed

Paprika butter roast chicken served with a separate bread, walnut and herb dressing.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 45 minMakes 6 to 8 servings

Jump to Recipe

This roast chicken is seasoned with paprika butter and served with a savory bread and walnut dressing baked separately. The source calls for stuffing the bird and gives a long fixed roasting time, but a thermometer gives a safer, more reliable doneness check. Baking the dressing in its own dish also makes it easier to cook evenly. Use the roasting time only as a planning estimate because bird shape and oven performance vary. Rest the chicken before carving so the juices settle. Heat oven to 180°C (350°F). Pat chicken dry with paper towels; place breast-side up on a rack in a roasting pan. Mix softened butter, paprika, salt and pepper. Rub over the chicken skin and tuck a little under the breast skin if easy to do.

Roast Chicken with Separate Bread and Walnut Dressing

How to tell when it is ready

Cook chicken and dressing to 74°C (165°F). Rest chicken 15 minutes before carving; serve with the hot dressing.

Tips

Heat oven to 180°C (350°F).
Mix softened butter, paprika, salt and pepper.
Combine bread, onion, walnuts, eggs, milk, honey, parsley and cilantro.
Roast chicken uncovered, allowing roughly 20 minutes per 500 g plus 20 minutes as an estimate.

Troubleshooting

If skin browns early, tent loosely with foil.
If dressing is dry, fold in warm broth before baking.

Substitutions

Use pecans instead of walnuts.
Use vegetable broth for the dressing.

Variations

Add diced apple to the dressing.
Replace some walnuts with dried cranberries.

Serving suggestions

Serve with pan juices and roasted vegetables.
Add cranberry sauce at a holiday meal.
Carve at the table after resting.
Offer the dressing on the side.

Make ahead

Prepare and measure the ingredients in advance. Refrigerate carved chicken and dressing in separate shallow containers within 2 hours; use within 3 to 4 days.

Storage

Refrigerate carved chicken and dressing in separate shallow containers within 2 hours; use within 3 to 4 days.

Food safety

Cook all chicken and the center of the dressing to 74°C (165°F). USDA advises cooking stuffing separately for optimal safety. Source: USDA FSIS, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/stuffing-and-food-safety

Frequently asked questions

Can I stuff the chicken with the dressing?

For more even cooking and easier temperature checks, bake the dressing separately. If you choose to stuff poultry, the center of the stuffing must also reach 74°C (165°F).

How should I store roast chicken with bread and walnut dressing?

Refrigerate carved chicken and dressing in separate shallow containers within 2 hours; use within 3 to 4 days.

Serve with pan juices and roasted vegetables. Refrigerate carved chicken and dressing in separate shallow containers within 2 hours; use within 3 to 4 days.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Roast Chicken with Separate Bread and Walnut Dressing