Oriental Roasted Stuffed Chicken

Recipe by KitchenManiac
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.