Classic roast chicken with mushroom stuffing

Classic roast chicken with mushroom stuffing

You just can't beat a good old Sunday roast and classic roast chicken with mushroom stuffing has got to be one of the finest

Prep: 15mins plus cooling
Cook: 1hr 50mins
Serves: 4-6

Nutritional information:

Energy(kcal) 481
Protein 42.5
Fat (g) 32.6
Of which saturates
(g) 12.1
Carbohydrate (g) 4.8
Of which sugars (g) 3.1
Fibre (g) 2.5
Salt (g) 1.85

Contains a over a third of your RDA of folic acid

What you need:

For the chicken:

For the roasted vegetables:

What you do:

  1. Place the mushrooms in a food processor and pulse until coarsely chopped. Heat the butter in a frying pan, add the chopped mushrooms, garlic, thyme, nutmeg and seasoning and sauté over a high heat for 5mins until the mushrooms juices have run and evaporated. Transfer to a plate and leave to cool.
  2. Preheat the oven to 190C/Fan170C/Gas Mark 5. Place the chicken breast side down on the work surface. At the cavity end, lift the flap of skin open and push the mushroom stuffing under the skin of the chicken so it covers most of the breast. Secure the flap of skin with some cocktail sticks then turn over and place the chicken breast side up in a roasting tin.
  3. Drizzle the chicken with the olive oil and salt and pepper. Roast for 1hr 40mins (or 20mins per 500g plus 20mins) or until the juices run clear when tested.
  4. About 30mins before the end of cooking, scatter the courgettes, mushrooms and onion wedges around the chicken and roast until they are golden and tender.
  5. Remove the chicken from the oven, transfer it to a serving dish and leave it to rest for 10mins before carving.

Mushroom Bureau

Not only are mushrooms inexpensive and versatile, they are also satisfying, delicious and nutritious. Their succulent and unique meaty taste adds depth and gives a balanced flavour to dishes, making them a scrumptious meat substitute.

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