Herb Roasted Chicken, Mushroom Stuffing & Veggies

barbara lentz

By
@blentz8

This is so flavorful. The chicken is moist the sauce is amazing.


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Serves:

6

Prep:

15 Min

Cook:

2 Hr 30 Min

Method:

Roast

Ingredients

CHICKEN

1
whole chicken
1 stick
butter softened
3 Tbsp
each fresh minced thyme and rosemary
8 clove
garlic minced
1 Tbsp
salt
2 tsp
black pepper

BREAD STUFFING

1/2
loaf white bread torn into pieces
1 medium
onion chopped
1 large
egg
1 c
fresh mushrooms chopped
1 c
chicken livers finely chopped
4 Tbsp
ground sage
1 tsp
salt
1/2 tsp
pepper
chicken stock just enough to make the stuffing moist

VEGGIES

2 c
each broccoli and cauliflower florets
2 c
brussels sprouts trimmed and halved
1 large
onion sliced into half moons
2 medium
bell pepper sliced

ROASTING LIQUID

4 c
chicken stock
1/2 bottle
dry white wine
2
bay leaves
3 sprig(s)
rosemary
6 sprig(s)
thyme

Directions Step-By-Step

1
Cut up the vegetables and scatter them in the bottom of a large roaster. Set aside.
2
Mix all the ingredients for the stuffing together and set aside. Mix the butter with the rosemary, thyme, garlic, salt and pepper. Rub the butter mixture all over the chicken pushing it up under the skin.
3
Set the chicken on the rack of roaster. Fill the cavity with the stuffing letting it flow out on to the rack. Pour the roasting liquid into the pan and add the herbs. Cover with foil
4
place in a preheated 400 degree oven. Bake for 1 hour. checking and adding more chicken stock if needed. Remove the foil and turn the oven up to 450 degrees. Cook until chicken is no longer pink
5
Strain the liquid and remove the bay leaves, thyme and rosemary sprigs. Place the liquid in a saucepan on the stove top and bring to a boil. Reduce to a simmer and let reduce about 20 minutes. Remove the stuffing from the inside of the chicken and let the chicken rest 20 minutes then carve. Serve the chicken, stuffing and veggies with the sauce poured over top.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American