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Garlic and Herb-Roasted Chicken with Mushroom Gravy

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25 min prep time
2 hr 55 min total time
11 ingredients
6 servings

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Looking for a lavish family dinner? Then check out this roasted chicken flavored with garlic and herbs served with delicious mushroom gravy – a mouth-watering main course!

Ingredients

1 1/2: cups (4 oz.) chopped fresh mushrooms

1/2: cup finely chopped onion

1: (3 to 5-lb.) whole roasting chicken

1/2: teaspoon salt

1: tablespoon butter, melted

1: tablespoon chopped fresh parsley

2: teaspoons chopped fresh rosemary

1: garlic clove, crushed

: Water or chicken broth

1/4: cup water

2: tablespoons all purpose flour

Steps

1 Heat oven to 325°F. In ungreased 12x8-inch (2-quart) baking dish, combine mushrooms and onion; spread evenly in bottom of baking dish.
2 Remove giblets and neck from chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of chicken cavity with salt.
3 In small bowl, combine butter, parsley, rosemary and garlic; mix well. Spread over chicken and inside cavity.
4 Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back. With string, tie legs and tail together. Place in baking dish over mushrooms and onion.
5 Bake at 325°F. for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear.
6 Remove chicken from baking dish; place on serving platter. Cover; let stand 5 to 10 minutes before serving.
7 Pour mushrooms, onion and pan drippings into 2-cup measuring cup. Remove as much fat as possible from top. Add enough water or chicken broth to equal 1 1/2 cups. Pour into medium saucepan. Bring to a boil. In small bowl, combine 1/4 cup water and flour; blend well. Stir into boiling mixture; cook until thickened. If desired, add salt and pepper to taste.

1 Heat oven to 325°F. In ungreased 12x8-inch (2-quart) baking dish, combine mushrooms and onion; spread evenly in bottom of baking dish.
2 Remove giblets and neck from chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of chicken cavity with salt.
3 In small bowl, combine butter, parsley, rosemary and garlic; mix well. Spread over chicken and inside cavity.
4 Close neck cavity by bringing loose skin over opening and holding in place with metal skewer. Twist wing tips under back. With string, tie legs and tail together. Place in baking dish over mushrooms and onion.
5 Bake at 325°F. for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear.
6 Remove chicken from baking dish; place on serving platter. Cover; let stand 5 to 10 minutes before serving.
7 Pour mushrooms, onion and pan drippings into 2-cup measuring cup. Remove as much fat as possible from top. Add enough water or chicken broth to equal 1 1/2 cups. Pour into medium saucepan. Bring to a boil. In small bowl, combine 1/4 cup water and flour; blend well. Stir into boiling mixture; cook until thickened. If desired, add salt and pepper to taste.

Expert Tips

Serve the chicken on a platter and garnish it with fresh sprigs of rosemary and fresh fruit.

Mashed potatoes are a natural match for this roasted chicken and flavorful gravy. Or make a dressing using herb-seasoned stuffing mix and add diced apple, onion, celery and walnuts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 6g 30%
Cholesterol: 110mg; 37%
Sodium: 300mg; 13%
Total Carbohydrate: 4g; 1%
Dietary Fiber 1g 4% Sugars 1g
Protein: 33g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 2%; 2%
Calcium: 2%; 2%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 1/2 Other Carbohydrate; 4 1/2 Lean Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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