Roast Chicken With Mushroom-Onion Stuffing

• 1 (3 -5 lb) roasting chickens
• 1/4 cup butter, melted
• 1 tablespoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• Stuffing
• 1/2 cup butter
• 1/4 cup onion, finely chopped
• 2 cups mushrooms, chopped
• 4 cups dry breadcrumbs
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste.
2. Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird.
3. Brush the melted butter all over and sprinkle with seasonings.
4. Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat.
5. If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.).
6. Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.

roasting chickens, butter, salt, black pepper, thyme, stuffing, butter, onion, mushrooms, breadcrumbs, nutmeg, salt, black pepper

Taken from www.food.com/recipe/roast-chicken-with-mushroom-onion-stuffing-193182 (may not work)