Roast Chicken with Spiced Mushroom & Winter
Submitted by darby
Roast chicken rubbed with cinnamon, cumin, and coriander served with a spiced mushroom, parsnip, carrot, and hazelnut stuffing plus a sherry pan gravy.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis roast chicken gets a warm spice rub of cinnamon, cumin, and coriander brushed on with melted butter before hitting the oven. The same spice trio goes into a side stuffing of mushrooms, grated parsnips, carrots, toasted hazelnuts, and breadcrumbs that bakes alongside the bird.
The spice combination is what sets this apart from a standard roast chicken. Cinnamon, cumin, and coriander together create a North African-inspired warmth that’s aromatic without being heavy. A minute of cooking the spices in butter blooms their oils and intensifies the flavor before they go into the stuffing vegetables.
The stuffing bakes in a separate casserole dish during the last 30 minutes, which means it gets crispy on top while staying moist inside. Grated parsnips and carrots practically melt into the mixture as they cook, adding natural sweetness that plays off the earthy mushrooms and crunchy hazelnuts.
A quick sherry pan gravy made from the drippings ties everything together. Deglaze the roasting pan with dry sherry, stir in a tablespoon of flour, and simmer until slightly thickened.
Pro Tips
- Tie the legs with butcher’s string so the chicken roasts evenly
- Add water to the roasting pan if it dries out during cooking to prevent the drippings from burning
- Let the chicken rest under foil for 10 minutes before carving so the juices redistribute
- Toast the hazelnuts and breadcrumbs before adding to the stuffing for extra crunch
Variations
- Add dried cranberries or golden raisins to the stuffing for a sweet-savory contrast
- Use turnips instead of parsnips if that’s what you have
- Swap sherry for white wine in the pan gravy
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Rinse the chicken under cold running water; drain.
Salt and pepper inside of chicken cavity.
Melt 1 tablespoon butter and add ¼ teaspoon each of cinnamon, cumin and coriander.
Brush mixture over chicken.
Tie up legs securely with butcher’s string, set chicken on rack set into roasting pan and add ½ cup chicken broth.
Roast for 30 minutes.
While chicken is roasting, in a large saucepan over medium heat melt 1 tablespoon butter.
Stir in onion and sauté for 5 minutes, until translucent.
Stir in remaining spices and let them cook for about 1 minute, until aroma is released.
Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid had evaporated, about 6 minutes.
Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper.
Place in ceramic or glass casserole dish.
Reduce oven temperature to 350℉ (180℃) F and continue to roast chicken for another 1 and 15 minutes, until meat thermometer registers 180 degrees F when inserted between thigh and breast.
Place stuffing in oven to cook during last half hour of roasting.
Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time.
When doen, remove the chicken to a serving platter and cover with foil.
Skim the fat off the juices left in roasting pan.
Set pan over low heat on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan.
Stir in flour to slightly thicken; simmering for about 1 minute.
Pour the pan juices into a gravy boat or small pitcher.
Uncover chicken; remove string from legs; carve and serve with gravy and stuffing.
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