Oriental Roasted Stuffed Chicken

"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."
photo by a food.com user photo by a food.com user
Ready In:
1hr 5mins




  • Soak the mushroom slices in water till they soften.
  • Keep the soaking liquid aside.
  • Loosen skin of chicken.
  • Rub the marinade under the skin, in the cavity and over the skin.
  • Do keep a little bit of marinade aside for the gravy.
  • Tuck the sliced mushrooms under the skin of the chicken.
  • Heat oven to 200°C (fan assisted).
  • Roast chicken in a large roasting tin, loosely covered with foil for 30 minutes.
  • Turn heat down to 150°C, add shallots and garlic, and roast uncovered for 20 minutes.
  • Pierce with a skewer, if the juice runs clear, the chicken is ready.
  • 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.
  • Heat through on top of the stove.
  • Taste to adjust seasoning.
  • Place the chicken on a pretty plate, and garnish with the baby pak choy.

Questions & Replies

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  1. 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.
  2. KitchenManiac
    You can use leeks as a roasting rack for the chicken. Place the leeks in the bottom of the baking dish with a little stock. Top with the chicken and roast till the meat is tender as directed. Serve the leek-flavoured chicken with the leeks. Nice variation.


(READ MORE ABOUT ME AND MORE RECIPES AT vanessafrida.livejournal.com) Thanks for clicking on my name and finding out more about myself. I stumbled upon 'zaar by chance, and I have been hooked ever since. It is just so much easier surfing online for a recipe then flipping through a zillion cookbooks. I am a big fan of healthy meal, and i love to use heaps of garlic in my food. Guess it is the asian blood in me. :) And I am a real sweet tooth, and I'm constantly on a lookout for cake and biscuit recipes. Have a look at the recipes i have posted, and tell me what you think. Thanks!
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