Roast Chicken with a Mushroom and Bacon Stuffing

Roast Chicken with a Mushroom and Bacon Stuffing

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This whole chicken stuffed with mushroom, leeks, bacon and thyme makes a delicious family roast for lazy weekend days.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time90 minutes


  • 1 Whole chicken
  • 1 tbsp olive oil
  • 100 g Button mushrooms, finely chopped
  • 2 Bacon rashers, rind removed, finely chopped
  • 1 Leek, finely chopped
  • 1 Fresh breadcrumbs
  • 1 tbsp Chopped fresh thyme
  • 1 Egg, lightly whisked
  • 1 KNORR Roast Chicken Gravy


  • Preheat oven to 180°C.
  • To make the stuffing, heat the oil in a frying pan over medium-high heat.
  • Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden.
  • Transfer to a heatproof bowl.
  • Add the breadcrumbs, thyme, egg and KNORR Roast Chicken Gravy powder, and stir until combined.
  • Loosely fill the chicken cavity with the stuffing.
  • Place chicken in a roasting pan and drizzle a little oil over it.
  • Season with salt and pepper.
  • Sprinkle with thyme.
  • Roast chicken for 1 ½ hours at 180°C, until succulent and golden brown.