Recipe courtesy of Tom Pizzica
Marinated Portobello Stuffed Whole Chicken with Roasted Sweet Potatoes and Red Onion
Total:
1 hr 55 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 55 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Marinated Portobello Mushrooms: 

Directions

Preheat the oven to 375 degrees F. 

Start at the cavity end of the chicken and work your finger underneath the skin. Using 2 fingers, gently separate the skin from the entire breast and then work your way to the thighs and legs. 

Take the portobello mushroom slices and lay them flat underneath the skin over the breast and thighs. Do this until all the slices of mushrooms are underneath the skin. Season the chicken with salt, pepper, and smoked paprika. Place the chicken in a roasting pan. 

Place the sweet potatoes and red onion in a bowl. Coat lightly with olive oil, salt, and pepper, and toss. Place the potatoes and onions around the chicken and cook for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, reads 165 degrees F. When the chicken is done, remove it from the oven and let it rest for at least 10 minutes. 

Slice and enjoy!

Marinated Portobello Mushrooms: 

Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap. 

Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds, and then place them in a large bowl. 

In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously. 

Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage. 

Let the mushrooms stand at room temperature for at least 45 minutes.

Cook's Note

There is a little piece of skin underneath the main skin that separates the thigh meat from the breast meat, just break through this part and don't be afraid of tearing the main skin because you won't.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

IDEAS YOU'LL LOVE

Al Pastor Marinated Pork

Recipe courtesy of Andale Taqueria y Mercado

Chicken Enchilasagna

Recipe courtesy of Ree Drummond

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Chicken Parmesan

Recipe courtesy of Ayesha Curry

Chicken with Wild Mushrooms

Recipe courtesy of Ina Garten

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking