Preheat your oven to 375°F (190°C).

In a skillet, heat olive oil and sauté the onion and garlic until translucent.

Add chopped mushrooms and cook until tender.

In a bowl, mix the sautéed vegetables with bread crumbs, parsley, thyme, rosemary, salt, and pepper.

Rinse the chicken and pat it dry with paper towels.

Carefully stuff the chicken cavity with the filling.

Tie the legs together with kitchen string and tuck the wing tips under the body.

Season the outside of the chicken with salt and pepper.

Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes.

Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).