Recipe Image

Chicken Baked over Mushroom Dressing

  • 1 h
  • 2 h
EatingWell Test Kitchen
“Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.”


    • 1 4½-pound chicken
    • 1 tablespoon fresh thyme leaves
    • 1½ teaspoons freshly ground pepper, divided
    • 1 teaspoon salt, divided
    • 3 large leeks, white and light green parts only, thinly sliced
    • 4 teaspoons extra-virgin olive oil
    • 1 large red bell pepper, chopped
    • 3 cups sliced cremini mushrooms, (about 8 ounces)
    • 2 cups chopped portobello mushroom caps, (about 2 small), gills removed if desired (see Tip)
    • 2 cups sliced shiitake mushroom caps, (4½ ounces with stems)
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh sage
    • 5 cups stale whole-wheat bread cubes, (1-inch; see Tip)
    • 1 cup reduced-sodium chicken broth


  • 1 Preheat oven to 375°F.
  • 2 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 ¾ 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.
  • 3 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 ½ teaspoon pepper and ¼ teaspoon salt. Cook, stirring, for 1 minute. Transfer the mixture to a large bowl. Stir in bread and broth.
  • 4 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.
  • 5 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°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.
  • 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.
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