MARINATED PORTOBELLO STUFFED WHOLE CHICKEN WITH ROASTED SWEET POTATOES AND RED ONION

Marinated Portobello Stuffed Whole Chicken with Roasted Sweet Potatoes and Red Onion image

Provided by Tom Pizzica

Time 1h55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 (3-pound) whole fryer chicken
8 slices Marinated Portobello mushrooms (4 whole portobellos), recipe follows
Kosher salt and freshly ground black pepper, to taste
Dash smoked paprika
2 large sweet potatoes, peeled and quartered
1 medium red onion, cut into 8 wedges (from root to tip)
Olive oil, for drizzling
8 portobello mushroom caps
1 cup extra-virgin olive oil
4 cloves garlic, minced
1 large shallot, minced
Zest and juice of 2 lemons
1 tablespoon chopped fresh oregano
1/2 tablespoon chopped fresh thyme
1 teaspoon honey
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Start at the cavity end of the chicken and work your finger underneath the skin. Using 2 fingers, gently separate the skin from the entire breast and then work your way to the thighs and legs.
Take the portobello mushroom slices and lay them flat underneath the skin over the breast and thighs. Do this until all the slices of mushrooms are underneath the skin. Season the chicken with salt, pepper, and smoked paprika. Place the chicken in a roasting pan.
Place the sweet potatoes and red onion in a bowl. Coat lightly with olive oil, salt, and pepper, and toss. Place the potatoes and onions around the chicken and cook for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, reads 165 degrees F. When the chicken is done, remove it from the oven and let it rest for at least 10 minutes.
Slice and enjoy!
Brush the mushrooms carefully with a paper towel to get rid of the excess dirt. Using a spoon, carefully scrape out the gills from the underside of the portobello cap.
Slice the mushroom in half along the perimeter (like you are butterflying it) so you have 2 thin rounds, and then place them in a large bowl.
In a saute pan add the oil and place over medium heat. When the oil is shimmering, add the garlic and the shallot and cook for no more than 2 minutes. Turn off the heat and add the lemon zest, lemon juice, oregano, thyme, honey, salt, and pepper and whisk vigorously.
Pour the mixture over the mushrooms and with your hands toss gently to coat, making sure there is even coverage.
Let the mushrooms stand at room temperature for at least 45 minutes.