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Oriental Roasted Stuffed Chicken Recipe

Elevate your holiday roast with this stunning Oriental Roasted Stuffed Chicken! Inspired by a classic cookbook recipe, this show-stopping dish boasts a flavorful, aromatic marinade and juicy, tender chicken. Impress your guests with its restaurant-quality presentation and unforgettable taste – perfect for Christmas or any special occasion. This recipe offers a unique twist on traditional roast chicken, adding an exotic flair that's sure to be a hit.

Prep Time 30 mins
Cook Time 65 mins
Calories 664.3 kcal
Protein 93g
Rating 2.5 (2 Reviews)
Oriental Roasted Stuffed Chicken 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oriental Roasted Stuffed Chicken

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How to Make Oriental Roasted Stuffed Chicken

  1. Soak 8 oz dried mushroom slices in 1 cup of hot water until softened (about 20 minutes). Reserve the soaking liquid.
  2. Gently loosen the skin of the chicken, being careful not to tear it.
  3. Prepare the marinade (recipe below). Rub half of the marinade under the skin, into the cavity, and over the skin of the chicken.
  4. Set aside a small amount of marinade for the gravy.
  5. Tuck the softened mushroom slices under the chicken skin.
  6. Preheat oven to 400°F (200°C).
  7. Roast the chicken in a large roasting tin, loosely covered with foil, for 30 minutes.
  8. Reduce oven temperature to 300°F (150°C). Add 6-8 shallots, peeled and halved, and 4 cloves of garlic, minced, to the roasting tin around the chicken. Roast uncovered for 20 minutes.
  9. Check for doneness by piercing the thickest part of the thigh with a skewer; juices should run clear. If not, continue roasting in 5-minute increments until cooked through.
  10. To make the gravy: Pour off excess oil from the roasting tin. Add 1 cup of reserved mushroom soaking liquid and the remaining marinade to the pan.
  11. Heat through on the stovetop, scraping up any browned bits from the bottom of the pan.
  12. Season the gravy to taste.
  13. Remove the chicken from the oven and let it rest for 10 minutes before carving.
  14. Place the chicken on a serving platter. Garnish with baby pak choy (about 1 cup) and serve with gravy.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

54g

Fat

49g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Hunan Cantonese Beijing Mongolian Lunch Main Dish Condiments Etc Poultry Vegetables Asian Chinese Oven Easy Beginner Cook Potluck Dinner Party Fall Holiday Event Picnic Romantic Spring Winter Easter Chicken Dietary Copycat One Dish Meal New Years Seasonal Comfort Food Oamc Freezer Make Ahead Brown Bag Independence Day Valentines Day Inexpensive Meat Pasta Rice And Grains Novelty Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less