
This stuffed roast chicken is filled with a savory mixture of fluffy rice, golden potatoes, and sweet green peas for a hearty all-in-one meal. Warm spices season the chicken inside and out, making it a comforting centerpiece for family dinners or special gatherings.
Preheat the oven to 375°F (190°C). Clean and pat the whole chicken dry, then season it all over, inside the cavity, and under the skin where possible with the salt, black pepper, lemon pepper, garlic salt, seven spices, and poultry seasoning.


Cook the rice according to package directions until just tender. Meanwhile, peel and cut the potatoes into small cubes, then fry them until lightly golden and mostly cooked through. Drain the peas and combine them with the cooked rice and fried potatoes in a large bowl.



Spoon the rice mixture into the chicken cavity. If desired, gently loosen the skin over the breast and tuck a little of the filling underneath for extra flavor, being careful not to tear the skin or overstuff the chicken.


Place the stuffed chicken in a roasting pan and roast for about 1 hour 45 minutes, or until the skin is golden and the thickest part of the thigh reaches 165°F (74°C). Let the chicken rest for 10 to 15 minutes before carving and serving with the stuffing.

Do not pack the stuffing too tightly, or it may heat unevenly. If you prefer, use frozen peas instead of canned peas and roast the potatoes instead of frying them. Store leftovers in an airtight container in the refrigerator for up to 3 days.