Chicken stuffed with mushrooms in the oven

Chicken stuffed with mushrooms in the oven is cooked whole. For baking, it is better to choose not a frozen, but a chilled medium-sized carcass. A chicken that is too large may not cook well. Champignons, onions, cheese and garlic are used as filling. To make the meat tender and juicy, it is first marinated and then baked with the filling in the oven. For cooking, you will also need foil and a thin rope or thread to secure the chicken legs in the oven.

1. Calories
   195,24 kcal
2. Protein
   13,59 gram
3. Fat
   15,16 gram
4. Carbohydrates
   1,23 gram
5. ~ Time
   3 H 40 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Onions

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   80 g
2. Chicken

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   2 kg = 2000 g
3. Garlic

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   4 cloves = 20 g
4. Vegetable oil

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   2 tbsp. l. = 34 g
5. Spices for chicken

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   1 tsp. = 3 g
6. Paprika

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   1 tsp. = 3 g
7. Black pepper ground

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   to taste
8. Salt

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   to taste
9. Champignons

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   300 g
10. Butter

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    50 g
11. Hard cheese

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    70 g
12. Potato

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    optional
13. Vegetables

    ---

    
    optional

Steps:

1. 
   Prepare ingredients for chicken stuffed with mushrooms. Wash the mushrooms, dry them, cut into plastic pieces. Peel the onions and garlic. Pass 4 cloves through a press, finely chop the remaining two with a knife. Wash the chicken and dry it. Cut the onion into half rings. Grate the cheese on a medium grater. Tip: Cast iron or ceramic dishes with high sides are great for roasting chicken. It heats up evenly, so the chicken will not burn, but will cook evenly.
2. 
   Marinate the chicken. Grease the carcass inside and outside with vegetable oil, rub with garlic, chicken seasoning, paprika, pepper, and salt. Leave the chicken to marinate for 1.5 hours.
3. 
   Prepare the filling. In a frying pan in vegetable oil, fry the mushrooms for 15 minutes until excess moisture evaporates. Add butter, onion and minced garlic. Fry, stirring, for another 4-5 minutes. Salt, pepper, add cheese, stir.
4. 
   Cook chicken stuffed with mushrooms in the oven. Stuff the chicken with the filling. Secure the seam with toothpicks. Tie the legs. Wrap the tips of the wings with foil to prevent them from burning. Bake the chicken for 1.5 hours at 180°C, periodically brushing the bird with juice from the bottom of the pan.
5. 
   Serve baked chicken with boiled potatoes and fresh vegetable salad.