Roast Chicken With Mushroom-Onion Stuffing

READY IN: 2hrs 25mins
Recipe by Kaarin

From the Fanny Farmer Cookbook; this is a simple delicious recipe. As I have recently learned, homemade stuffing is really easy to make. For a nice presentation be sure to truss the chicken.

Top Review by Peter J

This was wonderful stuffing! I used portabello mushrooms and the stuffing had a flavour that was meaty in some ways but light in others that went so well with the chicken. I cooked the chicken on a rotisserie on a BBQ so used a slightly different cooking method but am sure it would be just as good cooked in the oven.

Ingredients Nutrition


  1. To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste.
  2. Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird.
  3. Brush the melted butter all over and sprinkle with seasonings.
  4. Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat.
  5. If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.).
  6. Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.

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