How to Quick Appetizing Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy

How to Quick Appetizing Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy Delicious, fresh and tasty.

Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy. For the gravy, melt the butter in a saucepan on med-low heat. Remove chicken from oven and add the chicken stock to the dish. Pour onions and shiitake mushrooms into pan.

Place chicken, skin side down, in baking dish.

Meanwhile, saute onions and mushrooms in a nonstick skillet until tender.

In a bowl, combine next five ingredients.

You can cook Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy

1. You need of chicken thigh/leg.

2. Prepare of olive oil.

3. You need of dry/fresh rosemary.

4. Prepare of dry/fresh thyme.

5. Prepare of garlic (minced).

6. Prepare of paprika.

7. You need of Salt.

8. It’s of Black Pepper.

9. Prepare of dried shiitake mushroom (sliced small).

10. Prepare of butter.

11. It’s of flour.

12. Prepare of chicken stock.

Sprinkle the chicken breasts with salt and pepper.

Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions.

Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.

Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity.

Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy step by step

1. Preheat oven to 350F.

2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, paprika, black pepper and salt (about 2 tbsps or to taste)..

3. Pour the mixture on the chicken and rub it all over. Let it marinate for at least 30mins to overnight (put it in the fridge if youre leaving it overnight)..

4. Place the chicken on a baking tray (or with a rack) and bake at 350F for 1 hour. Then increase the temp to 400F and bake for 15mins more (total of 1hr and 15mins)..

5. For the gravy, melt the butter in a saucepan on med-low heat. Fry the mushrooms for 1min then add the four. Mix well to cook-out the flour (roux)..

6. Add 1-1.5 cups of chicken stock depending on how thick you like your gravy. You can also use the drippings or juices from the roasting tray. Add salt and pepper to taste..

7. Let the chicken rest for at least 10mins before serving. Bon appetit..

Cut the lemons in half and squeeze the juice of one lemon all over the chicken.

Heat a large nonstick skillet over medium-high heat.

Sprinkle chicken evenly with salt and pepper.

Remove chicken and drippings from pan; set aside, and keep warm.

While the pasta is working, season the chicken with salt and pepper.