Oriental Roasted Stuffed Chicken

READY IN: 1hr 5mins
Recipe by KitchenManiac

Found this recipe in a cookbook, and made this for Christmas instead of the usual Roast Turkey. Just for a little oriental touch. Looks good on the table, as good as restaurant made, or better! According to my Christmas guest.

Top Review by sugarpea

Great method for roasting chicken. It was SO moist and tender, like butter. The marinade was a bit sweet for my taste but Dh's dinner plate was stacked with chicken bones. He REALLY liked this. When I remarked that I supposed he would give it five stars, he said, "No-20. Is there any more?" We both thought the bok choy was delicious. I braised it with some of the finished gravy and added a few of the roasted shallots and garlic, which I crushed into the braising liquid. I stuffed some of the shallots and garlic cloves inside the chicken but those didn't get done. Only the shallots and garlic cooked outside the chicken were soft and finished. I will definitely use this method again.

Ingredients Nutrition


  1. Soak the mushroom slices in water till they soften.
  2. Keep the soaking liquid aside.
  3. Loosen skin of chicken.
  4. Rub the marinade under the skin, in the cavity and over the skin.
  5. Do keep a little bit of marinade aside for the gravy.
  6. Tuck the sliced mushrooms under the skin of the chicken.
  7. Heat oven to 200°C (fan assisted).
  8. Roast chicken in a large roasting tin, loosely covered with foil for 30 minutes.
  9. Turn heat down to 150°C, add shallots and garlic, and roast uncovered for 20 minutes.
  10. Pierce with a skewer, if the juice runs clear, the chicken is ready.
  11. TO MAKE THE GRAVY: Pour out excess oil from the roasting tin, add a cup or so of mushroom water, and leftover marinade to the pan.
  12. Heat through on top of the stove.
  13. Taste to adjust seasoning.
  14. Place the chicken on a pretty plate, and garnish with the baby pak choy.

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