Simple Roasted Chicken + Mushrooms
INGREDIENTS
Chicken
1 whole chicken
Onion
Pepper
Lemon
Garlic
A small bunch of Oregano
Canola Oil
Salt n Pepper
Mushrooms
1 lb of mixed mushrooms
( for this day I used about 13oz of crimini and 3 oz is shitake.)
Almost any mushroom will be delicious.
2 cloves of garlic
2 sprigs of rosemary
Olive oil
Salt n Pepper
THIS IS HOW WE DO IT
For an extra crispy skin place chicken uncovered on a plate in refrigerator for 1-2 days.
*Important remove chicken from the refrigerator 1-2 hours before roasting.
Heat oven to 500 degrees
Oil salt and pepper the cavity of the chicken
Stuff the bird with all of the vegetables roughly chopped
I change the vegetables each time I make this dish. Basically I use whatever scraps are on hand.
I try to always use garlic and onion. Sometimes I’ve used jalapeño, leeks, carrots, celery. You’re adding this for aromatics and flavor.
Truss the bird. I like to place the bird in a cast iron pan. This is handy if you plan to roast vegetables at the same time
Roast the bird in the 500 degree oven for 35 minutes
Reduce temperature to 400 and roast for another 30 minutes or until internal temperature is 160.
I find the internal temp reaches 160 before the bird is cooked to my likeness. I check temp in the thick part of the thigh. Checking for doneness. I want a thoroughly cooked chicken with crispy skin and very moist meat.
Mince garlic
Roughly chop mushrooms
Add all ingredients to a bowl and toss with olive oil salt and pepper
About 20-25 minutes before chicken is done add seasoned mushrooms to roasting pan
The bird and mushrooms should be done at the same time. If not remove whichever is done first
Set bird on a carving board. Let bird rest for 10-15 minutes before carving
Set aside mushrooms in a serving bowl.
Place roasting pan with all its juice on a burner at medium high heat
Add 1/2 cup of white wine. Make a rue - mix glue and butter
Add the rue to make a quick gravy.