Roast Chicken with Mushrooms and Potatoes 

There is nothing better than a delicious roast chicken. Our family recipe for stuffing is so flavorful and packed with nutrients. Unlike traditional stuffing, this one is made with chickpea rice or quinoa, mushrooms, leeks, golden raisins and thyme. The combination is unreal and will leave your taste buds wanting more. Every time I make this recipe, the meat is juicy and the skin is crispy, just as it should be. I like to serve the chicken with the stuffing, potatoes and mushrooms and pour some of the broth on top. This is the perfect recipe for the Holidays and so comforting during the winter months.

Roast Chicken with Mushrooms and Potatoes 

Serves 6

INGREDIENTS 

• 1 organic chicken (4-5 lbs or 2kg)
• 2 tbsp butter, melted 
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, minced 
• 1/4 tsp turmeric 
• 1/2 tsp black pepper
• 1 tsp sea salt 
• 1 tsp oregano
• 1 tsp paprika 
• 1 lemon, juiced
• 1/2 cup white wine 
• 12 baby portobello mushrooms, cut in half and save all of the stems +3 mushroom caps for the stuffing
• 3 potatoes, cut in quarters 

For the Stuffing:

• 2 tbsp extra-virgin olive oil 
• 1/2 cup chickpeas rice or white rice or quinoa
• Mushroom stems + 3 mushroom caps, chopped 
• 1 leek, finely chopped
• 1 tsp thyme 
• 2 tbsp golden raisins
• Sea salt and pepper to taste 
• 2 cups water + more if needed at the end 

DIRECTIONS 

• STEP 1. Preheat oven to 350 F or 180 C. 
• STEP 2. Prepare the marinade for the chicken by mixing the butter, olive oil, garlic, turmeric, black pepper, sea salt, oregano, paprika, lemon juice and wine. Slowly pour the marinade over the chicken, making sure you massage it well on all sides and get on the inside. Place in a large baking dish. 
• STEP 3. Heat 2 tablespoons of olive oil in a skillet and sauté the onion for 2 minutes. Add in the mushrooms, spices and sauté for another 2 minutes. Turn off heat and using a spoon, add the stuffing mixture into the chicken. Sew up the bottom of the chicken so the stuffing doesn’t come out while it’s baking. 
• STEP 4. Spread the potatoes and mushrooms around the chicken. Pour in enough water to cover the potatoes and mushrooms. 
• STEP 5. Place the chicken in the oven facing up and bake for 45 minutes. Carefully turn the chicken over and bake for another 45 minutes, basting every 20 minutes. If the water starts to evaporated add a bit more. It’s nice to have extra juices to add on top of the chicken once it’s slices. 
• STEP 6. Take the chicken out of the oven, carefully turn over and continue roasting the chicken until the skin is golden, for about 30 minutes. To check if your chicken is cooked, insert a meat thermometer into the thickest part of thigh, it should register at 170°F. 
• STEP 7. Leave the chicken to rest for 15 minutes, covered loosely with tin foil and serve with the stuffing and roast potatoes.

Tools/Products Used For This Recipe: