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

Hello everybody, it is Griffin, welcome to my recipe website. Today, I will show you a way to make a special dish, roasted garlic-rosemary-thyme chicken with shiitake gravy. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have roasted garlic-rosemary-thyme chicken with shiitake gravy using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:
  1. Take 1 Kilogram chicken thigh/leg
  2. Get 1/4 cup olive oil
  3. Prepare 2 tablespoons dry/fresh rosemary
  4. Take 2 tablespoons dry/fresh thyme
  5. Make ready 4 cloves garlic (minced)
  6. Get 1 tablespoon paprika
  7. Make ready Salt
  8. Prepare Black Pepper
  9. Prepare 1/4 cup dried shiitake mushroom (sliced small)
  10. Prepare 2 tablespoons butter
  11. Prepare 2 tablespoons flour
  12. Make ready 1 1/2 cups chicken stock
Steps to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:
  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 you're 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.

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