Roast Chicken With Spiced Mushroom & Winter

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Servings: 4 Difficulty: Advanced
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A succulent roast chicken paired with a fragrant, spiced mushroom and root vegetable stuffing.
Roast Chicken With Spiced Mushroom & Winter recipe image
Roast Chicken With Spiced Mushroom & Winter recipe image
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Roast Chicken With Spiced Mushroom & Winter

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 162.0

Description

This comforting winter dish features a tender roast chicken basted with aromatic spices and served alongside a hearty stuffing. The stuffing combines earthy mushrooms, sweet parsnips, and carrots with warm spices like cinnamon, cumin, and coriander, finished with toasted hazelnuts and bread crumbs for texture. The chicken is roasted until golden and juicy, with a simple pan gravy made from sherry and pan drippings that adds a rich, savory depth to every bite. Perfect for family dinners or holiday gatherings, this recipe brings a cozy, home-style elegance to the table.

Ingredients

Directions

  1. Preheat oven to 400F (200C).
  2. Rinse the chicken under cold running water and pat dry with paper towels.
  3. Season the inside of the chicken cavity with salt and pepper.
  4. In a small bowl, melt 1 tablespoon of butter and mix in 1/4 teaspoon each of cinnamon, cumin, and coriander.
  5. Brush the spiced butter mixture all over the chicken.
  6. Tie the chicken legs securely with butcher's twine.
  7. Place the chicken on a rack set inside a roasting pan.
  8. Add 1/2 cup of chicken broth to the bottom of the roasting pan.
  9. Roast the chicken for 30 minutes.
  10. While the chicken roasts, prepare the stuffing: In a large saucepan over medium heat, melt 1 tablespoon of butter.
  11. Add finely chopped onion and saut for 5 minutes until translucent.
  12. Stir in the remaining spices (cinnamon, cumin, coriander) and cook for 1 minute until fragrant.
  13. Add chopped mushrooms, grated parsnips, and grated carrots to the pan.
  14. Cook vegetables until tender and excess liquid has evaporated, about 6 minutes.
  15. Remove from heat and stir in toasted hazelnuts, toasted bread crumbs, and the remaining chicken broth.
  16. Season the stuffing with salt and pepper to taste.
  17. Transfer the stuffing mixture to a ceramic or glass casserole dish.
  18. Reduce oven temperature to 350F (175C).
  19. Continue roasting the chicken for another 1 hour and 15 minutes, or until a meat thermometer inserted into the thigh reads 180F (82C).
  20. During the last 30 minutes of roasting, place the stuffing casserole in the oven to cook.
  21. Check the roasting pan periodically; if it becomes dry, add water several tablespoons at a time.
  22. When done, remove the chicken to a serving platter and cover loosely with foil to rest.
  23. Skim excess fat from the juices in the roasting pan.
  24. Place the roasting pan over low heat on the stovetop.
  25. Add the dry sherry, stirring to scrape up any browned bits from the bottom of the pan.
  26. Stir in the flour to slightly thicken the sauce and simmer for about 1 minute.
  27. Pour the pan gravy into a gravy boat or small pitcher.
  28. Uncover the chicken, remove the twine, carve, and serve with the stuffing and gravy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 162.0kcal
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.7g4%
Cholesterol 14.8mg5%
Sodium 1013.2mg43%
Total Carbohydrate 24.8g9%
Dietary Fiber 2.2g9%
Sugars 0.2g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roast chicken, mushroom stuffing, winter dinner, spiced vegetables, holiday meal, parsnip, carrots, hazelnuts, sherry gravy, family style, comfort food, cumin, cinnamon, coriander, roasted poultry, savory
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