Real Recipes From Real Home Cooks ®

herb roasted chicken, mushroom stuffing & veggies

Recipe by
barbara lentz
beulah, MI

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

yield 6 serving(s)
prep time 15 Min
cook time 2 Hr 30 Min
method Roast

Ingredients For herb roasted chicken, mushroom stuffing & veggies

  • 1
    whole chicken
  • 1 stick
    butter softened
  • 3 Tbsp
    each fresh minced thyme and rosemary
  • 8 clove
    garlic minced
  • 1 Tbsp
  • 2 tsp
    black pepper
  • 1/2
    loaf white bread torn into pieces
  • 1 md
    onion chopped
  • 1 lg
  • 1 c
    fresh mushrooms chopped
  • 1 c
    chicken livers finely chopped
  • 4 Tbsp
    ground sage
  • 1 tsp
  • 1/2 tsp
  • chicken stock just enough to make the stuffing moist
  • 2 c
    each broccoli and cauliflower florets
  • 2 c
    brussels sprouts trimmed and halved
  • 1 lg
    onion sliced into half moons
  • 2 md
    bell pepper sliced
  • 4 c
    chicken stock
  • 1/2 bottle
    dry white wine
  • 2
    bay leaves
  • 3 sprig
  • 6 sprig

How To Make herb roasted chicken, mushroom stuffing & veggies

  • 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.

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