Roast Chicken with Oyster Cornbread Stuffing

Cook Time: 45 minutes

Yield: 1

Roast Chicken with Oyster Cornbread Stuffing

This dinner brings the flavors of Thanksgiving to any evening. To get into the mood tune into Pandoro’s acoustic blues channel and pour yourself a glass of your favorite dry white wine.

TIP: Reduce the amount of oysters used if you want a milder taste.


  • 2 tbsp butter
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 1/8 cup chopped parsley
  • 1/4 tsp thyme
  • 8 oz can oysters (only need 1/2)
  • 1 chicken leg quarter
  • Emeril’s Essence
  • CornBread
  • 1 box Jiffy Corn Bread Mix
  • 1 egg
  • 1/3 cup Milk


  1. Preheat oven to 400 degrees
  2. Place roasting tray in oven to heat (top shelf)
  3. Mix the cornbread ingredients and let rise
  4. Grease muffin tins with butter
  5. Wash and trim extra fat from chicken
  6. When oven reaches 400 degrees place muffins on middle shelf
  7. Place chicken, skin down on roasting pan.
  8. Dice Celery, Onion and parsley.
  9. Remove muffins from oven when done (approx 15 minutes and bamboo skewer comes out clean.
  10. Reduce oven to 350 degrees, flip chicken and liberally coat with Emeril’s Essence
  11. Sautee Celery, Onion and Parsley in 2 tbsp butter until clear
  12. Run can of oysters through food processor, or dice by hand.
  13. Add 4 corn bread muffins to pan. Add half the oysters and thyme. Mix until blended and moist. Pat down with spoon.
  14. Place stuffing mix into oven on bottom shelf
  15. Flip chicken occasionally, if oven gets smokey or chicken is getting too dark reduce heat.
  16. Remove chicken when temperature reaches 180 degrees and juice run clears. Cook longer if you like it “falling off the bones” done.
  17. Remove stuffing when chicken is done, temperature should be 140 degrees or higher.

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