Sunday seemed like a good day to try a roasted chicken dish and I had just pulled a recipe out of Martha Stewart Living magazine, so I figured I would give it a try. My chicken was slightly larger than the 4 1/2 pound bird that the recipe used, so my oven time was about 1 1/2 hours instead of 1. Also I forgot to get more oven twine, so my birds legs aren't as pretty as they would be if they were tied.
The chicken was a basic roasted chicken, it came out fine, but was just your run of the mill roasted chicken recipe. The main highlight was the dressing. I used a roasting pan instead of a skillet and the dressing turned out crunchy on the pans periphery and soft on the part under the bird. When mixed together it gave the stuffing a great texture, that my husband loved.
I would use this recipe again just for the dressing, which was great. The roasted chicken was just that, roasted chicken. I liked that the dressing used a large amount of fresh vegetables, which I am always struggling to get into my kids diet. Overall, it was a good basic roasted chicken and dressing recipe.
Here is the link if your interested Inside-Out Stuffed Chicken with Mushroom Dressing.