Roast chicken with wild mushrooms & garlic butter

4 servings chicken chicken dinner deglaze demi glaze garlic clove garlic cloves garlic sauce juicy chicken lunchtime mains masterchef moist chicken mushroom mushrooms over 800 kcal over an hour pan juices roast chicken dinner roasted chicken sunday lunch sunday roast

N/A

Source

Ingredients

10 garlic cloves , crushed

100g butter

zest 2 lemons , juice of ½

2 thyme sprigs, leaves picked

1 whole chicken (about 1.8kg/4lb)

50ml olive oil

4 onions , quartered

85g dried mushroom

3 bay leaves

2 tbsp white wine

small bunch parsley , leaves chopped

Method

Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.

Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.

Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.

Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.

Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.