Name: Simple Mushroom Stuffed Roasted Chicken
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 50 min
Ingredients: 1 5-6 lb. Whole Chicken; 1 8 Oz. Package Mushrooms, quartered; 2-3 Cloves Garlic, sliced; 1/4 Tsp. Pepper; 1/4 Tsp. Salt; 1 1/2 Tbsp Olive Oil divided; 1/2 tsp. Oregano; 1/4 tsp. Thyme; 1/4 tsp. Basil

Mushroom Stuffed Roasted Chicken

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Simple mushroom stuffed chicken that is juicy and delicious. This recipe uses fresh ingredients and all but cooks itself. Easy and tasty are my favorite when it comes to cooking!

I got this idea when my mom told me how my sister had baked a chicken one day. Mom never baked a chicken, ever! She always fried it or grilled it and smothered it in sauce. ALWAYS! For that matter, my sister (practically) never cooked! What was going on here?

Anyways, it sounded easy enough, and as we were making chicken salad out of the leftovers, it tasted good enough too. Mom said all she did was open 2 jars of marinated mushrooms and stuff them in the bird. Then she poured the juice over the bird and put in in the oven.

I’m not a fan of store bought preserved items. I played with my own marinated mushroom recipes for a while but couldn’t get it quite the way I wanted them to turn out. So, I skipped the marination process to make this extra easy!

Ingredients You Will Need

You are going to be needing a nice roasting pan that will hold a whole chicken. And you need a good sized large whole chicken to start with. Grab a large package of fresh mushrooms while you are at the store. That’s it!

Well, not quite. Wash and quarter your mushrooms and put them in a bowl. Slice your garlic cloves and add them too. Measure out your dried spices and mix them into 1/2 Tbsp olive oil. Drizzle this over the mushrooms and garlic and toss to coat.

Rinse and pat dry your chicken, making sure the cavity is empty. Fill the cavity with the mushroom mixture and secure opening with skewers. Coat the outside of the chicken with 1 Tbsp. Olive oil and sprinkle with salt and pepper.

Place bird breast side up in baking dish. You may cover it lightly with aluminum foil for the first half of the cook time if you would like. Roast the bird for 25 minutes per pound at 350 F. For a 5 pound bird, this will be an hour and 45 minutes.

Allow the chicken to reach an internal temperature of 165F before removing it from the oven. Let it rest until cool enough to carve into serving sized pieces. Remove those lovely roasted mushrooms for a bonus side dish and enjoy this simple mushroom stuffed chicken!