Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Remove giblets (if included) from chicken and trim any excess skin. Loosen the skin over the breast and thigh meat and rub thyme, 1 teaspoon pepper and 3/4 teaspoon salt under the skin. Tuck wing tips under and tie legs together with kitchen string. Place breast-side down in a 9-by-13-inch baking pan. Roast the chicken for 45 minutes.

  • Meanwhile, place sliced leeks in a colander; rinse and drain well. Heat oil in a large skillet over medium heat. Add leeks and cook, stirring often, until softened, about 2 minutes. Add bell pepper; cook for 1 minute. Add cremini, portobello and shiitake mushrooms and cook, stirring often, until the mushrooms release their liquid and it evaporates to a glaze, about 7 minutes. Stir in rosemary, sage and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth.

  • Remove the chicken from the pan. Skim or blot any fat from the pan juices. Add the bread mixture to the roasting pan and spread in an even layer.

  • Place the chicken, breast-side up, on top of the dressing. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees F, about 45 minutes more. Transfer the chicken to a cutting board; let rest for 10 minutes before removing the string and carving. Serve the chicken with the dressing.

Tips

Equipment: Kitchen string

Tips: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

If you don't have stale bread on hand, toast bread cubes at 250°F until crisped and dry, about 20 minutes.

Nutrition Facts

367 calories; protein 34.5g 69% DV; carbohydrates 32.6g 11% DV; exchange other carbs 2; dietary fiber 5.2g 21% DV; sugars 6.4g; fat 10.9g 17% DV; saturated fat 2.4g 12% DV; cholesterol 75.7mg 25% DV; vitamin a iu 1678.2IU 34% DV; vitamin c 41.8mg 70% DV; folate 85.3mcg 21% DV; calcium 135.2mg 14% DV; iron 3.8mg 21% DV; magnesium 82.3mg 29% DV; potassium 843mg 24% DV; sodium 786.1mg 31% DV; thiamin 0.4mg 36% DV; added sugar 2g.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/15/2015
easy and delicious Instead of cooking off all the mushroom liquid I used it to substitute for the chicken broth and I think it came out well! Overall it was a very easy and delicious recipe. I roasted brussels sprouts at the same time in the oven and served with cranberry sauce. Pros: fast depth of flavor Read More
Rating: 4 stars
11/15/2015
Instead of cooking off all the mushroom liquid I used it to substitute for the chicken broth and I think it came out well! Overall it was a very easy and delicious recipe. I roasted brussels sprouts at the same time in the oven and served with cranberry sauce. Read More
Rating: 4 stars
10/30/2011
This was the best stuffing I ever tasted. It was easy but took a little time to put together. A little greasy because the chicken cooks on top of the dressing. I used a honey wheat bread from Panera and I will use it again as I plan to make this dish again this year. Read More
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