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Baked Lemon-Herb Chicken with Fresh Mushroom Stuffing Recipe

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Baked Lemon-Herb Chicken with Fresh Mushroom Stuffing

This stuffing is so good, I usually double the recipe
and bake the extra in a separate baking dish.

Recipe By :
Servings : 6 Preparation: 2 1/2 hr.

1 Whole Chicken, 3 pounds
2 Tablespoons Olive Oil, divided
1/4 cup Green Onion, finely chopped
1/2 cup Celery, finely chopped
1/2 pound Fresh Mushrooms, thinly sliced
1 Tablespoon #104 Zesty Salt-Free Seasoning, divided
1 teaspoon fresh Lemon Zest, finely grated (Lemon Peel, the colored part only)
1/4 cup fresh Lemon Juice, divided
1 cup soft Bread Crumbs

Remove giblets and neck from chicken. Rinse chicken under cold water, pat dry; set aside. In large non-stick skillet, heat 1 Tablespoon olive oil; sauté onion and celery until soft; add mushrooms, sauté until tender. Stir in 2 tsp #104 Zesty Salt-Free Seasoning, lemon zest, 2 Tbsp lemon juice, and bread crumbs; mix well. Place chicken, breast-side up, on rack in roasting pan. Stuff lightly, with mushroom mixture. Truss chicken. Combine remaining lemon juice, Zesty seasoning and oil; brush over chicken. Bake 350ºF, 1-1/2 to 2 hours, or until done.


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