Mushroom-Stuffed Roast Chicken Recipe – Australian Special
For a show-stopper roast that will wow your guests, this Mushroom-Stuffed Roast Chicken delivers. The bird is rubbed with aromatic herbs and roasted to perfection with juicy chicken meat that speaks of home and heart. Inside, a comforting stuffing of mushrooms, onion, garlic, breadcrumbs, and Parmesan flavor melds beautifully with earthy herbs. It’s the kind of dish that elevates any dinner into a memorable feast.
- Prep Time30 min
- Cook Time1 hr 15 min
- Total Time1 hr 45 min
For the Roast Chicken:
- 1 whole chicken (about 1.5-2 kg or 3.3-4.4 lbs), cleaned and patted dry
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For the Mushroom Stuffing:
- 200g (about 7 oz) button or cremini mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup fresh breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 egg, beaten
- Salt and black pepper, to taste
How to make Orange and Soy Glazed Grilled Seafood:
Prepare the Stuffing: In a large skillet, melt the butter over medium heat.
Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
Add the chopped mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes
Remove from heat and let cool slightly.
In a bowl, combine the mushroom mixture with breadcrumbs, grated Parmesan cheese, fresh parsley, fresh thyme, beaten egg, salt, and black pepper. Mix well until combined.
Prepare the Chicken: Preheat your oven to 200°C (400°F).
Pat the chicken dry with paper towels and season the inside of the cavity with salt and black pepper.
Spoon the mushroom stuffing into the cavity of the chicken, packing it in gently. Use kitchen twine to tie the legs together and secure the stuffing. Tuck the wings under the bird to prevent burning.
Season the Chicken: Rub the outside of the chicken with olive oil.
Season generously with dried thyme, dried rosemary, garlic powder, salt, and black pepper.
Roast the Chicken: Place the chicken on a roasting rack set in a roasting pan. This allows air to circulate around the chicken, ensuring even cooking.
Roast in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 75°C (165°F) when measured at the thickest part of the thigh.
Baste the chicken occasionally with its own juices or a bit more olive oil to keep it moist.
Rest the Chicken: Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute throughout the meat.
Serve: Carve the chicken and serve the mushroom stuffing alongside or spooned onto the plate.
Recipe Notes:
Meat thermometer: Use one to check the internal temperature reaches 75 °C (165 °F) at the thickest part of the thigh to ensure safe doneness without overcooking.
Resting time: After roasting, let the chicken rest for 10-15 minutes so the juices redistribute; this helps keep the meat moist when sliced.
Stuffing safety: Be sure the stuffing in the cavity reaches safe temperature as well; loosely pack so heat circulates but avoid over-stuffing which can prevent even cooking.
Skin crisping: For crisp, golden skin, rub the outside with olive oil (or butter), ensure the bird is dry before roasting, and consider raising it on a rack so air circulates.
Herb variations: If you don’t have fresh thyme or rosemary, try substituting with tarragon, sage, or oregano for different flavor twists; dried herbs work too though fresh gives more aroma.
