Chicken Baked over Mushroom Dressing

3 Reviews
From: EatingWell Magazine November/December 2008

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

Ingredients 4 servings

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  • 1 4 1/2-pound chicken
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 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, (4 1/2 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

Preparation

  • Active

  • Ready In

  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 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.
  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 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.
  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.

Nutrition information

  • Serving size: 3 ounces chicken & about 1 cup dressing
  • Per serving: 367 calories; 11 g fat(2 g sat); 5 g fiber; 33 g carbohydrates; 34 g protein; 85 mcg folate; 76 mg cholesterol; 6 g sugars; 2 g added sugars; 1678 IU vitamin A; 42 mg vitamin C; 135 mg calcium; 4 mg iron; 786 mg sodium; 843 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 4 lean meat

Reviews 3

November 15, 2015
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By: EatingWell User
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
November 15, 2015
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By: EatingWell User
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.
October 20, 2009
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By: EatingWell User
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.