Ingredients
6)italian salad dressing.. (optional)
7)sweet onion ( doesnt really matter exactly wich kind of sweet onion)
8) 2 to 3 packages of baby portabbello mushroom.
Directions
1.
Directions, Preheat oven to 450
2.
--- in a good sized mixing bowl take fresh thyme and place it in the bowl leaving it whole, chop up sweet onion and place it in the bowl as well, now take some lemon and cut off about 3 to 4 wedges (I usually go with 4), and place them into the bowl. Last but not least some vegetable oil, around 2 table spoons will do... now reach right in there and mash it all together with your hands so that the flavors mix a bit and stuff the chicken with this mixture.
3.
---- Now this step is optional but you can take a pinch of italian salad dressing and brush it on the chicken. Now wrap the chicken in uncooked bacon, just start from one end and work your way around, dont bother slicing the bacon. Just make sure the bacon overlaps even just a cm... so that the bird is completely covered. Don't worry about the legs...
4.
---- now place the bird in a large roasting pan, and put the mushrooms all around it, let them pile up on one another, put just a touch of fresh thyme on top of them for a bit of flavor.. but just a touch.... and now poor a little vegetable oil on the mushrooms in the pan to prevent them from burning up to bad and also because it will help when you go to make gravy if you desire such a thing....
5.
---- Now place in the oven for an hour and change, wich could be an hour and 15 min or 1 hour and 25 min... if you have a meat thermometer, it should read 165, for it to be nice and moist...
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