Juicy roast chicken stuffed with an aromatic filling of rice and button mushrooms makes a striking centerpiece for a family dinner or festive table. Crisp golden skin, tender meat, and a fluffy herb-scented stuffing come together in perfect balance, while the method is simple enough for any confident home cook.
Ingredients
- Whole chicken — 1.6 kg (3 lb 8 oz)
- Long-grain rice — 150 g (3/4 cup)
- Button mushrooms — 200 g (7 oz)
- Onion — 1
- Carrot — 1
- Garlic — 3 cloves
- Egg — 1
- Unsalted butter — 30 g (2 tbsp)
- Vegetable oil — 1 1/2 tbsp
- Ground paprika — 1 tsp
- Dried herbs (Italian or Provence blend) — 1 tsp
- Fresh parsley — 10 g (1/4 cup)
- Lemon — 1/2
- Salt — 1 1/2 tsp, or to taste
- Black pepper — 1/2 tsp
- Water for cooking rice — 300 ml (1 1/4 cups)
How to Prepare
- Rinse the rice until the water runs clear, add 300 ml (1 1/4 cups) water, season with a pinch of salt, and cook until just underdone, 8 to 10 minutes. Drain well and let cool.
- Finely chop the onion and grate the carrot. Sauté in the vegetable oil for 3 to 4 minutes, until softened. Add the chopped mushrooms and cook for 6 to 8 minutes, until the moisture has evaporated.
- Stir in the butter, minced garlic, paprika, dried herbs, salt, and pepper. Remove from the heat, then add the rice, chopped parsley, and egg, mixing well. Let the filling cool completely.
- Pat the chicken dry with paper towels. Rub it inside and out with lemon juice, then season generously with salt, pepper, and a pinch of paprika.
- Pack the filling into the chicken firmly, then secure the opening with toothpicks or kitchen twine. Tie the legs together.
- Place the chicken breast-side up in a roasting dish. Roast at 190°C (375°F) covered with foil for 40 minutes, then remove the foil and continue roasting for 35 to 45 minutes, until the skin is deeply golden. Baste occasionally with the pan juices. The chicken is ready when the internal temperature in the thigh reaches about 75 to 77°C (165 to 170°F) and the juices run clear.
- Let the chicken rest for 10 to 15 minutes, carve into portions, and serve with the warm pan juices and fresh herbs.
Nutritional Value (per serving)
| Calories | 480 kcal |
|---|---|
| Protein | 37 g |
| Fat | 26 g |
| Saturated fat | 8 g |
| Carbohydrates | 23 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 1.2 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Crispier skin: in the final minutes, raise the oven temperature to 210 to 220°C (410 to 425°F) for 5 to 7 minutes, or use the broiler, watching closely so the skin does not burn.
- Alternative stuffing: swap the rice for bulgur or couscous, then add nuts and raisins for a more Eastern-inspired profile.
- Extra juiciness: slip thin slices of butter under the skin over the breast before roasting for especially tender meat.
- Aromatics: add lemon zest and a pinch of thyme to the stuffing; you can also pour a little white wine or stock into the roasting pan.
Frequently Asked Questions
Can I make stuffed chicken without rice?
Yes. Use bulgur, couscous, pearl barley, or a mixture of sautéed vegetables with mushrooms and nuts. The texture will hold beautifully, and the flavor will be fuller.
What can I use instead of button mushrooms in the stuffing?
Oyster mushrooms or wild mushrooms work well. If you do not have mushrooms, add sautéed eggplant or zucchini for texture.
How do I know the chicken is fully cooked?
Pierce the thigh — the juices should run clear. For the most reliable result, use a thermometer: the thickest part of the thigh should read 75 to 77°C (165 to 170°F), without touching the bone.