Name: Miguel Maestre's Black Skin Mushroom Roast Chicken Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 1 whole chicken large; 20 g unsalted butter softened; 400 g Swiss brown mushrooms quartered; 3 sprigs thyme, leaves removed; 1 tsp Spanish smoked paprika; 2 portobello mushrooms; 1 tbs olive oil; 2 chorizo sausages diced; 4 flat mushrooms chopped; 4 spring onions chopped; 1 bunch baby beetroot halved washed; 1 bunch Dutch carrots trimmed washed; 1 bunch spring onions trimmed; 2 baby fennel bulbs quartered

by Miguel Maestre/Australian Mushrooms Last updated on 07/10/2019

Celebrity chef, Miguel Maestre, knows how to turn the humblest of ingredients into a delicious, hearty meal the family will love. Pop this one down for your next Sunday's roast. - Miguel Maestre/Australian Mushrooms

Ingredients

Chicken and skin rub

1 whole chicken large
20 g unsalted butter softened
400 g Swiss brown mushrooms quartered
3 sprigs thyme, leaves removed
1 tsp Spanish smoked paprika
2 portobello mushrooms

Stuffing

1 tbs olive oil
2 chorizo sausages diced
4 flat mushrooms chopped
4 spring onions chopped

Roast vegetables

1 bunch baby beetroot halved washed
1 bunch Dutch carrots trimmed washed
1 bunch spring onions trimmed
2 baby fennel bulbs quartered

Method

Step 1

Preheat the oven to 180C (allow 30 minutes cooking per 500g of chicken).
Step 2

Chicken skin rub: Blend the butter, mushrooms and thyme in a food processor and season generously with salt and pepper.
Step 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.
Step 4

Sprinkle the paprika over the skin and rub until evenly coated.
Step 5

Stuffing: Heat the olive oil in a large frying pan over medium high heat.
Step 6

Add the chorizo, mushrooms and spring onions, and cook for 2 minutes, stirring regularly.
Step 7

Season to taste and remove from the heat.
Step 8

Push one of the portabello mushrooms and chorizo mixture firmly into the cavity inside the chicken, creating pressure so they roast with the chicken juices.
Step 9

Close up the cavity with the other portabello mushroom.
Step 10

Roast vegetables: Chop vegies and place into the base of a baking tray.
Step 11

Season the vegies with lots of salt and pepper, then drizzle with olive oil and mix together using your hands.
Step 12

Cook the vegies together with the chicken.
Step 13

Remove from the oven and serve with stuffing and vegies.