Mushroom-Stuffed Roast Chicken

There’s just something about a whole roasted chicken that feels nourishing, sentimental, and comforting all at once. This makes a great holiday meal for smaller gatherings or a nice Sunday dinner that will leave you with leftovers for the rest of the week. 

Chicken is an amazing source of protein, something I’ve learned acts as the currency of aging. Without high-quality protein, we can’t maintain muscle mass, which is the key to staying strong and functional at any age. Just one ounce of chicken contains about 8 grams of protein, so an average 4 ounce serving provides 32 grams of protein. Many of us don’t eat enough protein in general, and especially as we get older, so I hope this delicious recipe helps you incorporate more into your diet. 

The hearty grain-free stuffing of mushrooms, shallots, sage, thyme, and pine nuts is overflowing with flavor, phytonutrients, and antioxidants to round out your meal. 

Wishing you health and happiness,
Mark Hyman, MD



Chicken & Marinade

  • 1 (3 ½ - pound) pasture-raised whole chicken
  • 3 tablespoons ghee or coconut oil
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme
  • 1 lemon, zested
  • 1 tablespoon sea salt
  • 1 large acorn squash, seeded and sliced into wedges


  • 2 tablespoons ghee or coconut oil
  • 4 medium shallots, thinly sliced
  • 3 cups white button mushrooms, chopped
  • 3 cups baby bella or portobello, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon paprika
  • ¼ cup pine nuts
  • ⅓ cup fresh parsley, chopped

1. Start preparing the chicken by patting dry. Stir together the ghee, sage, thyme, lemon zest, and sea salt in a bowl. Massage the ghee mixture over the entire chicken. Cover and place in the fridge while preparing the stuffing. This may be done one day in advance.

2. To make the stuffing, melt the ghee in a large frying pan over medium heat. Add the shallots and sauté until translucent, about 5 minutes.

3. Add all of the mushrooms along with the sage and thyme. Continue cooking for another 10 minutes until softened.

4. Season the mushrooms with salt, black pepper, and paprika and cook until all the liquids have evaporated.

5. Remove from the heat. Add the pine nuts and parsley, stir to combine, and set aside.

6. Preheat the oven to 400°F. Place the acorn squash wedges on a parchment paper lined baking dish or Dutch oven.

7. Stuff the chicken with the mushroom stuffing and place the stuffed chicken on top of the acorn squash. Tie the legs together with kitchen twine.

8. Cover and roast for about 1 hour. Uncover and roast for an additional 35 minutes, until a meat thermometer inserted near the inner thigh (avoiding the bone) reads 165°F. To serve, transfer the acorn squash onto a platter and place the chicken on top.

Nutritional analysis per serving: Calories: 618, Total Fat: 38g, Saturated Fat: 13g, Cholesterol: 195mg, Sodium: 1344mg, Carbohydrates: 11g, Fiber: 3g, Sugars: 3g, Protein: 57g, Net Carbs: 8g

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