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Chicken with mushroom and herb seasoning

Chicken with mushroom and herb seasoning

Total Time
2 hr 10 min
20 min
1 hr 40 min
Whole roasted chicken with a mushroom and thyme stuffing. Serve with tender, sweet oven-roasted vegetables for a warm, satisfying family dinner


Olive oil

2 tsp

Brown onion

1 small, finely chopped


200 g, finely chopped


2 clove(s), crushed


1 tbs, (white wine)

Dried breadcrumbs

45 g

Fresh chives

2 tbs, finely chopped

Fresh thyme

2 tsp, (lemon thyme), finely chopped

Whole chicken

780 g, (1.4kg)


1 medium, cut into wedges, to serve


3 medium, quartered


3 small, quartered

Oil spray

3 x 3 second spray(s)

Fresh thyme

1 tbs, (lemon thyme), extra


  1. Preheat oven to 180°C or 160°C fan-forced. Heat oil in a medium non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms and garlic and cook, stirring, for 3–4 minutes or until mushrooms are tender. Add vinegar and bring to the boil. Remove from heat and stir in breadcrumbs, chives and chopped thyme. Season with salt and freshly ground black pepper. Cool for 10 minutes.
  2. Rinse chicken inside and out and pat dry with paper towel. Remove and discard any fat from cavity of chicken. Spoon seasoning into cavity. Fold skin to enclose seasoning and secure with toothpicks. Tie legs together with kitchen string.
  3. Place chicken on a rack set over a large baking dish. Add ½ cup (125ml) water to dish. Lightly spray chicken with oil. Bake for 1 hour 30 minutes or until chicken is cooked through (see Quick Tip opposite).
  4. Meanwhile, lightly spray a large baking tray with oil. Combine carrots, parsnips and extra thyme on prepared tray. Lightly spray with oil and season with salt and freshly ground black pepper. Bake vegetables with chicken for the last 45 minutes of cooking or until golden and tender.
  5. Carve chicken and serve with roasted vegetables, seasoning and lemon wedges.
  6. SERVING SUGGESTION: Steamed brussels sprouts.


SERVING SUGGESTION: Steamed brussels sprouts.TIP: The best way to test if the chicken is cooked through is to pierce the thigh joint with a skewer. It is ready when the juices run clear, with no sign of pink.