Roasted chicken with a Mushroom filling

Roasted chicken with a Mushroom filling
Stuffed chicken, low&slow prepared.


1 chicken
4 cloves garlic, finely chopped
1 medium onion finely chopped
Container of 500 grams mixed mushrooms (of your own choice), cleaned and cut into pieces of approx. 2-3 cm.
1 bunch of fresh thyme
1 lime
Sea salt
Freshly ground black pepper
20 grams of pine nuts
250 grams fresh white breadcrumbs
1 egg, beaten


1) Preheat the oven to 200°.
2) Pour a generous splash of olive oil into a large frying pan.
3) Fry the garlic and onion for about 10 minutes over medium heat until they are glassy and soft. Please note should not be brown!
4) Add the mushrooms and some leaves of the fresh thyme.
5) Fry the mushrooms over high heat until they are a little crispy. Siphon it into a bowl to let it cool.
6) When the mixture has cooled sufficiently, add the pine nuts, breadcrumbs, and egg, mixing everything well.
7) Then you go with your fingers very carefully between the skin and the meat of the chicken at the top of the chicken. The idea is that you make a kind of bag for the filling. You use 1/4 of the filling for this.
8) Turn the remaining filling into your little balls.
9) Cut the lime through the middle and place it in the cavity of the chicken with the remaining sprigs of thyme.
10) Place the chicken in a roasting pan and drizzle olive oil over it and season to taste with salt and pepper. Bake for about 40 minutes.
11) Add the filling balls and leave it for another 35 minutes until golden brown. To see if the chicken is cooked, insert a satay skewer into the fattiest part of the chicken. If the moisture that comes out is clear, the chicken is cooked.
12) After baking, let the chicken rest slightly covered with aluminum foil for another fifteen minutes.

Serve with fresh vegetables and baked potatoes.