Momma's Sunday Chicken

2 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
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Momma's Sunday Chicken
Momma’s special Sunday chicken features tender Cornish hens or fryer chicken stuffed with sweet peppers and onions tucked right under the skin. The roasted vegetables infuse the meat with flavor while the butter-dotted bird turns golden and juicy in the oven. Perfect for a special family dinner.

Ingredients

2 servings
  • 1 large baking fryer or 2-4 Cornish chickens
  • 1 sweet banana pepper
  • 1 small bell pepper sliced thinly
  • 1 red or yellow onion thinly sliced
  • 1/4 cup vegetable or olive oil
  • 1 teaspoon Season All
  • 1 teaspoon onion powder
  • 1 teaspoon garlic granules or powder
  • 1 tsp red pepper or to taste (optional)
  • 1 tsp white pepper (optional)
  • 2 to 4 tablespoon butter

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F. Rinse the chicken and pat dry with paper towels. In a small bowl add the oil and combine with the Season All, pepper, onion and garlic powder.
  2. Slide your hand under the skin and carefully lift the skin gently to avoid tearing. If needed scissors could be used to separate the membrane.
  3. Slather the chicken inside and out and under the skin with the oily mixture.
  4. Slide in any variation as much of the slices of onions and the green and banana peppers under the skin as you can.
  5. Any remaining vegetables, insert inside the chicken cavity.
  6. Place the chicken on a wire rack in a roasting pan, dot with butter and roast the chicken in the preheated 350 degree oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
  7. Or bake a little longer if you like crispy chicken.
  8. To make gravy, add water to the rendered juices. The stuffing may also be added to the gravy.

Common Problems and Solutions

Q: How do I get the vegetables under the skin without tearing it?

A: Work slowly and gently, starting at the neck end of the bird. Use your fingers to carefully separate the membrane connecting the skin to the meat. If you encounter stubborn spots, kitchen scissors can help, but use them sparingly. The skin is more flexible when the chicken is at room temperature.

Q: Can I prepare this ahead of time?

A: Yes, you can stuff the chicken with vegetables and refrigerate it up to 4 hours before roasting. Just bring it to room temperature for about 20-30 minutes before placing it in the oven for more even cooking.

Tips and Techniques

Don’t skip the wire rack—it allows hot air to circulate around the entire bird, ensuring crispy skin all around. If your chicken browns too quickly, tent it loosely with aluminum foil. For extra flavor, add the pan drippings to your favorite rice or dirty rice recipe.

Ingredient Substitutions

  • Cornish hens: small chickens or game hens
  • banana pepper: poblano pepper or additional bell pepper
  • Season All: Cajun seasoning or Creole seasoning

Equipment Needed

  • wire rack
  • roasting pan
  • instant-read thermometer
  • kitchen scissors (optional)

Historical Context

Roasting a whole chicken or Cornish hens was a Sunday tradition in many Southern and Cajun homes, reserved for after-church family dinners. The technique of stuffing under the skin rather than just in the cavity ensures every bite is flavorful.