“A roast chicken is a family classic that requires minimal effort for big reward but people often overcook and dry out the chicken,” says celebrity chef Miguel Maestre. “But if you add finely chopped mushrooms under the chicken skin, along with some butter, they will help retain moisture and add another level of flavour, making your dried out roast chicken a thing of the past."

Ingredients:

Chicken
1 large chicken
20g unsalted butter, softened
400g Swiss brown mushrooms, quartered
3 sprigs thyme, leaves picked
1 tsp Spanish smoky paprika
2 portabella mushrooms

Stuffing
1 tbsp olive oil
2 fresh chorizo sausages, diced
4 medium flat mushrooms, chopped
4 spring onions, chopped

Roast vegetables
1 bunch baby beets, washed, halved (golden and purple)
1 bunch Dutch carrots, washed, trimmed (purple, yellow, orange)
1 bunch spring onions, trimmed
2 bulbs baby fennel, quartered

Directions:

Black -skin -roast -mushroom -chicken -method -300x 450-wyza -com -au

1. Preheat oven to 180°C (allow 30 minutes cooking per 500g of chicken).

2. Blend the butter, mushrooms and thyme in a food processor and season generously with salt and pepper.

3. Gently loosen the skin by pushing your fingers along the surface of the meat around the breast and thighs. Push the butter under the skin and work the butter as far down under the skin as possible.

4. Sprinkle the paprika over the skin and rub until evenly coated.

5. For the stuffing, heat the olive oil in a large frying pan over medium high heat.

6. Add the chorizo, mushrooms and spring onion and cook for 2 minutes, stirring regularly.

7. Season to taste and remove from the heat.

8. Push one of the portabella mushrooms and chorizo mixture firmly into the cavity inside the chicken, creating pressure so they roast with the chicken juices.

9. Close up the cavity with the other portabella mushroom.

10. Chop the vegies and place into the base of a baking tray.

11. Season the vegies with lots of salt and pepper, then drizzle with olive oil and mix together using your hands.

12. Cook the vegies together with the chicken.

13. Remove from the oven and serve with stuffing and vegies.

Tips:

This roast chicken is delicious with a fresh slaw salad. You can also replace any of the roast vegetables listed with your favourites.

Recipe courtesy of Australian Mushrooms.