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Composition of Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:
- Provide 1 Kilogram chicken thigh/leg
- You need 1/4 cup - olive oil
- Make ready 2 tablespoons dry/fresh rosemary
- Take 2 tablespoons of dry/fresh thyme
- Take 4 cloves of garlic (minced)
- Require 1 tablespoon - paprika
- Make ready for Salt
- Provide - Black Pepper
- Get 1/4 cup dried shiitake mushroom (sliced small)
- Give 2 tablespoons - butter
- Prepare 2 tablespoons for flour
- You need 1 1/2 cups chicken stock
Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy instructions:
- Preheat oven to 350F
- In a small bowl, combine the olive oil, garlic, rosemary, thyme, paprika, black pepper and salt (about 2 tbsps or to taste).
- 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).
- 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).
- 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).
- 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.
- Let the chicken rest for at least 10mins before serving. Bon appetit.
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