Roast Chicken with Mushroom Sauce
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
356
Fat
10.7g
Saturated Fat
0.7g
Carbs
13.5g
Sugars
4.9g
Protein
55g
Fibre
2.8g
Sodium
0.24g
Ingredients
3.1 kg whole chicken, giblets removed
Salt and black pepper
1 lemon, halved
4 garlic cloves, peeled and cut in half
1 tbsp extra-virgin oilve oil
6 shallots, chopped
2 garlic cloves, crushed
700 g mushrooms, sliced
Salt and black pepper
2 tsp dried thyme
230 ml chicken stock
2 tsp Worcestershire sauce
2 tbsp tomato puree
Method

1            Preheat the oven to 230°C/210°C fan/gas mark 8. Season the inside and outside of the chicken with salt and pepper.

2            Squeeze the juice from half of the lemon into the cavity. Stuff the cavity with garlic cloves and the other lemon half, then place the chicken, breast side up, on a rack set in a large roasting pan.

3            Roast the chicken for 10 minutes, then reduce the heat to 180°C/160°C fan/gas mark 4 and cook for two hours or until the juices run clear.

4            Meanwhile, make the mushroom sauce. Heat the oil in a large pan over a medium-low heat. Add the shallots and cook for three minutes, then add the garlic and cook for one minute. Add the mushrooms and continue cooking for 5-6 minutes until softened.

5            Season with salt and pepper and add the thyme. Add the chicken stock, Worcestershire sauce and tomato purée. Mix well to combine.

6            Reduce the heat to low and simmer for five minutes.

7            Remove the chicken from the oven and rest for 15 minutes before carving. Slice the breast meat and divide between four plates. Top with the mushroom sauce and serve with roast potatoes.

8            After the remaining chicken has cooled, remove and discard the skin, then wrap the carcass in cling film and refrigerate for Saturday.