Chicken Roasted With Mushrooms
Published May 14, 1994
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 to 3 ½ pound chicken
½ tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces medium-size white, cremini, shiitake, oyster or morel mushrooms, or a mixture
6 cloves garlic, sliced
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves
½ cup dry white wine
Nutritional analysis per serving (4 servings)
6 grams carbs; 276 milligrams cholesterol; 860 calories; 24 grams monosaturated fat; 12 grams polyunsaturated fat; 16 grams saturated fat; 58 grams fat; 2 grams fiber; 1080 milligrams sodium; 71 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Rub the chicken with olive oil and season it inside and out with salt and pepper.
- Step 2
Quarter white or cremini mushrooms. Remove stems from shiitake mushrooms. Mix the mushrooms with the garlic, parsley and thyme; pack this mixture tightly into the cavity of the chicken. Tuck the wingtips behind the chicken and tie the legs together to secure the stuffing. Place the chicken on a rack in a roasting pan and place in the oven. Roast for an hour and 15 minutes.
- Step 3
Remove the chicken from the oven and transfer it to a platter or cutting board. Pour all excess fat from the roasting pan and pour in the wine. Scoop the mushroom mixture out of the chicken and add it to the pan. Place the pan on top of the stove and heat, scraping the bottom of the pan. Season the mixture to taste with salt and pepper.
- Step 4
Cut chicken in pieces and arrange on a platter. Spoon mushroom mixture around chicken and serve.
Private Notes
Comments
This recipe was excellent—I also added extra mushrooms and thyme in the pan around chicken. And added a little Dijon to pan sauce at the end. Delicious.
Delicious. 4 lb chicken stuffed with mushroom mix. I placed chicken on bed of mushrooms (no rack needed) before putting in oven. Maybe an hour, 20 minutes (165 degrees). Chicken juicy and tasty. Sauce wonderful.
Very simple recipe with good flavor and delicious stuffing. I upped the garlic to 8 good-sized cloves, and opted for shiitakes. They came out delicious, but I think fresh morels or chanterelles would be optimal if you can find them. There also weren’t nearly enough mushrooms for my taste. Next time I will at minimum double them up with the extras in the bottom of the pan, possibly with some spinach added as well.
This recipe was excellent—I also added extra mushrooms and thyme in the pan around chicken. And added a little Dijon to pan sauce at the end. Delicious.