Member recipe

Porcini Roasted Chicken

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 20 minutes Cook: 1 hour Plus 20 mins resting

Skill level



Serves 4

Roasted chicken gets a woody, earthy hit from a packet of dried wild mushrooms

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1 Whole Chicken, approx 1.4kg
  • 20g Dried Porcini Mushrooms
  • 100g Salted Butter, softened
  • 1 Lemon, quartered


  1. Preheat the oven to 190C (170C Fan).

  2. To prepare the chicken use your fingers to seperate the skin away from the breast meat, starting at the neck end and being sure not to pierce the skin.

  3. Blitz the dried porcini to a fine powder in a coffee/spice grinder (or failing that in a food processor/blender). Beat into the softened butter to form a smooth paste. Push this mixture underneath the skin of the chicken and spread the remainder over the outside. Season the inside of the cavity well with salt and stuff with the lemon quarters.

  4. Place on a wire rack over a roasting tin. Roast for approximately 1 hour until the juices run clear when a skewer is inserted into the fat part of the thigh. Rest for 15-20 minutes before serving.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.