"An awesome no-fail method for making a beautiful roast chicken dinner."
Roast Chicken Dinner with Mushroom Gravy
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Prep time 20mins
Cook time 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 whole onion cut in half
Method
Step 1
Begin by drying the chicken off with paper towel. Most whole chickens come pre-tied now but if yours did not then not check out the video linked above on how to truss a chicken properly. A properly trussed chicken ensures even cooking.
Step 2
Now mix the chicken marinade seasoning together and cover liberally all over the chicken and inside the cavity. Place on a roasting tray/casserole in the fridge preferably overnight or at least two hours.
Step 3
Remove the chicken from the fridge about 30 minutes before you plan to roast. Set the oven temperature to 250C/475F.
Step 4
Wash the potatoes and cut into big wedges and line up in the roasting tray/casserole with the peeled garlic and onions. Season with salt and pepper and add two splashes of water to the bottom.
Step 5
Stuff the inside of the chicken with half a lemon and a bunch of thyme. Rub the chicken with the softened butter all over the skin and and season generously with a mixture of half celery salt and half sea salt. Put the chicken in the hot oven and immediately turn down the heat to 200C/400F. Cook until the juices run clear in the leg meat when checked with a knife (Approx. 1 hour + 20mins depending on the size of the bird)
Step 6
the bird is cooking check the top of bird to make sure it doesn't burn. If it's starting to brown too quickly on the top you can cover the breast meat with tin foil to prevent further browning until the legs are fully cooked.
Step 7
While your chicken is cooking you can blanch the peas in boiling salted water for about 1 minute and let cool on a plate with paper towel. Measure out the rest of the ingredients for the gravy and cut the mushrooms into quarters. Grate one clove of garlic into a small bowl and add a splash of olive oil to make a garlic oil which we will use to finish the mushrooms.
Step 8
When the chicken is ready, pull it out of the oven and carefully transfer the bird onto a plate with high sides. Cover the chicken with tin foil and let it rest for about 20 minutes in a warm place. Discard the onions and garlic from the potatoes and remove any liquid (if any) from the casserole dish. If there is liquid left over then save this for the gravy.
Step 9
Add the oil to the potatoes and toss around in the pan. Season liberally with salt and put back into the oven at 250C475F for about 20-30 minutes or until golden brown.
Step 10
Now start cooking your mushrooms in lots of butter and brown nicely. As soon as the mushrooms are browned, turn off the heat, hit them with the garlic oil, toss in the pan and set aside. Add the equal parts of flour and butter to the same pan and cook slowly with a whisk until it turns a nice light brown colour. Let cool for 5 minutes. Begin to add hot chicken broth slowly, whisking quickly to prevent any lumps from forming. Cook for about 2 minutes until it has a nice consistency and add your cooked mushrooms. Cut the parsley thinly and add it the gravy. Season the gravy nicely with salt and pepper and squeeze a little bit of lemon juice in (just a couple drops!). Keep this sauce warm.
Step 11
nce the potatoes have a beautiful golden colour remove from the pan and drain on paper towel. Check the chicken again - all the those beautiful juices that dripped out the chicken while it rested need to go into the gravy. Add the juices and bring the gravy up to a boil before serving. Lastly get a medium sized pan hot with some butter and add the blanched peas. Just warm it quickly for about 1-2 minutes, season with salt and pepper and a splash of fresh lemon juice. Place everything to share on the table and carve the chicken on the table.