Roast Chicken with Mushroom & Herb Stuffing
Nutritional Table
Help your family eat well every day, explore the nutritional properties of this recipe.
| Average Quantity per Serving |
|
|---|---|
| Energy | 514Cal |
| Protein | 33g |
| Fat, Total | 35g |
| - Saturated | 9.9g |
| Carbohydrate | 18g |
| - Sugars | 6.6g |
| Dietary Fibre | - g |
| Sodium | 444mg |
“An easy family roast with a tasty stuffing.”
Roast Chicken with Mushroom & Herb Stuffing
“An easy family roast with a tasty stuffing.”
Ingredients
Serves 6
MUSHROOM & HERB STUFFING
- 2 tsp olive oil or cooking spray
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 cup sliced mushrooms
- 4 slices wholemeal bread, crumbed
- 1 pkt MAGGI Creme of Chicken Soup Mix
- 1 egg, beaten
- ¼ cup chopped fresh herbs
- freshly ground black pepper
ROAST CHICKEN
- size 18 chicken
- 25 g unsalted butter, melted
- 2 tbsp chopped fresh mint
Instructions
Prep time Cook time
- Preheat oven to 180°C.
MUSHROOM & HERB STUFFING:
- Heat oil in saucepan. Add onion, celery and mushrooms. Cook, stirring for 2 minutes or until soft. Cool slightly.
- Stir in breadcrumbs, MAGGI Creme of Chicken Soup Mix, egg, fresh herbs and pepper to taste. Stuff chicken and skewer or sew up cavity.
ROAST CHICKEN:
- Combine butter and mint. Brush evenly over chicken. Place chicken, breast-side up, on a rack in a large roasting dish. Cover loosely with foil.
- Roast chicken in preheated oven for 60 minutes; remove foil, drain excess fat. Return to oven, roat uncovered for a further 45-60 minutes or until the juices run clear when the thigh is pierced with a skewer.
- Serve with the selection of herb roasted vegetables and steamed green vegetables.
