- Serves: 4 Servings
- 3 lb. Whole Chicken
- 1/2 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 8 oz. fresh mushrooms
- 6 cloves garlic, sliced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry white wine
Preheat oven to 400 degrees. Rub the chicken with extra virgin olive oil and season inside and out with salt and pepper.
Quarter the mushrooms. Mix the mushrooms with the garlic, parsley and thyme and pack the mixture tightly in the cavity of the chicken. Tuck the wingtips behind the chicken and tie the legs together to secure the stuffing. Place the chicken on a rack in a roasting pan and place in the oven. Roast for one hour and fifteen minutes.
Remove the chicken from the oven and transfer it to a cutting board. Pour out excess fat from the roasting pan and add the white wine. Scoop the mushroom mixture out of the chicken and add it to the pan. Place the pan on top of the stove and heat, scraping the bottom of the pan. Season the mixture to taste with salt and pepper.
Cut the chicken in pieces and arrange on a platter. Spoon the mushroom mixture around the chicken and serve.