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Lemon Parsley Stuffed Chicken

chef.tim.lee's picture
Ingredients
  Whole broiler fryer chicken 1
  Salt 1⁄4 Teaspoon
  Vegetable oil 1 Tablespoon
  Butter 1⁄2 Cup (8 tbs)
  Mushrooms 2 Cup (32 tbs), sliced
  Green onion tops 2 Tablespoon, chopped
  Sherry 1⁄4 Cup (4 tbs)
  Lemon 1 Large, 1/2 juiced, 1/2 sliced
  Lemon parsley stuffing 1⁄2 Cup (8 tbs)
Directions

MAKING
1. With salt rub chicken cavity and spoon Lemon Parsley Stuffing loosely into cavity.
2. In shallow roasting pan, place chicken, breast side up and wing tips twisted under chicken, brush chicken thoroughly with oil and roast, uncovered, basting occasionally with pan drippings, in 375°F oven for about 1 1/2 hours such that leg moves freely when lifted or twisted.
3. In small frypan, heat together butter mixed with 1/4 cup pan drippings to medium heat such that butter melts and sauté mushrooms and onion until soft.
4. Stirring in sherry cook until mixture starts to bubble, add 2 tablespoons lemon juice from juiced 1/2 lemon along with the lemon slices.

SERVING
5. Remove chicken from roasting pan to platter, pour sauce over and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Dish: 
Stuffing
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
110 Minutes
Servings: 
4

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