Herb Roasted Chicken with Creamy Mushrooms

$- 1 whole chicken (3-4 lbs) - 2 tablespoons extra virgin olive oil - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 tablespoon fresh garlic, minced - 1 teaspoon fresh lemon zest - Sea salt and freshly ground black pepper to taste - 8 oz button mushrooms, cleaned and sliced - 1 cup heavy cream - 1/2 cup low-sodium chicken broth - 2 tablespoons fresh parsley, chopped (for garnish) To make Herb Roasted Chicken with Creamy Mushrooms, you need fresh and good-quality ingredients. A whole chicken between 3 to 4 pounds works best. Use fresh herbs for the best flavor. I love using rosemary and thyme, along with garlic and lemon zest to add a bright taste. For the creamy sauce, button mushrooms are perfect. They soak up flavor well and add a nice texture. Heavy cream and chicken broth make the sauce rich and smooth. Don't forget olive oil, sea salt, and black pepper to season everything just right. Finally, fresh parsley not only looks great but adds a fresh touch to the dish. Gather these ingredients, and you're ready to create a delicious meal that everyone will love! {{ingredient_image_2}} 1. Preheat your oven to 425°F (220°C). This helps the chicken get crispy skin. 2. In a bowl, mix olive oil, rosemary, thyme, garlic, lemon zest, sea salt, and pepper. This makes a tasty herb paste. 3. Gently loosen the skin of the chicken with your fingers. Be careful not to tear it. 4. Rub the herb paste all over the chicken and under the skin for flavor. 5. Place the chicken, breast-side up, on a roasting rack in a pan. Roast for 1 hour to 1 hour 15 minutes. The chicken is done when it reaches 165°F (75°C) and the skin is golden brown. 1. While the chicken cooks, heat some olive oil in a skillet over medium heat. 2. Add the sliced mushrooms and sauté them until tender and caramelized, about 5-7 minutes. Stir them often for even cooking. 3. Pour in low-sodium chicken broth and let it simmer for 2-3 minutes. Scrape the tasty bits off the skillet. 4. Lower the heat and stir in heavy cream. Cook for 3-5 minutes until the sauce thickens. Season with salt and pepper to taste. 1. After cooking, let the chicken rest for 10 minutes. This helps keep it juicy. 2. Carve the chicken into pieces and place them on a serving platter. 3. Spoon the creamy mushroom sauce over the chicken. 4. Finish with a sprinkle of fresh parsley for color. This simple process lets you create a lovely meal full of flavor. Enjoy every bite! A high roasting temperature is key to crispy skin. Preheat your oven to 425°F (220°C). This helps the skin crisp up nicely. To improve texture, loosen the skin gently with your fingers. Rub the herb paste directly under the skin. This adds flavor and helps with browning. You can use different herbs to change the taste. Try thyme, sage, or even oregano. Each herb adds a unique twist. For sides, roasted vegetables or a fresh salad pair well. They balance the meal and add color to your plate. For the perfect sauce thickness, let it simmer for a few minutes. Stir as it cooks to prevent sticking. If you want a lighter sauce, consider using half-and-half or coconut milk. Both options maintain creaminess while cutting down on fat. Pro Tips Use a Meat Thermometer: For perfectly cooked chicken, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. This ensures it reaches the safe internal temperature of 165°F (75°C). Resting is Key: Allow the chicken to rest for at least 10 minutes after roasting. This helps the juices redistribute, resulting in a juicier and more flavorful dish. Enhance the Mushroom Flavor: For an extra depth of flavor in the creamy mushroom sauce, consider adding a splash of white wine after sautéing the mushrooms before adding the chicken broth. Herb Variations: Feel free to experiment with different herbs such as sage or tarragon for a unique flavor profile. Fresh herbs can significantly enhance the overall taste of the dish. {{image_4}} You can easily switch herbs in this recipe. Try thyme or sage for a new taste. These herbs bring their own unique flavors. You can also mix in spices like paprika or cumin. They add warmth and depth to the dish. Experimenting with herbs lets you customize the chicken to your liking. Different mushrooms can change the sauce's flavor. Use shiitake, cremini, or portobello for richer tastes. Each type adds its own twist to the creamy sauce. You can also add vegetables like spinach or peas. This makes the sauce heartier and more colorful. Roasting gives the chicken a crispy skin. Grilling adds a smoky flavor and keeps it juicy. If you want a hands-off method, use an Instant Pot or slow cooker. These methods still yield tender chicken. Adjust cooking times based on your method to ensure juicy results. After enjoying your herb roasted chicken with creamy mushrooms, let it cool down. Place the leftovers in an airtight container. You can store it in the fridge for 3 to 4 days. If you want to keep it longer, freezing is a great option. Wrap the chicken tightly in plastic wrap or foil before placing it in a freezer-safe bag. The frozen chicken will last for about 3 months. For the creamy mushrooms, store them separately. They can also stay in the fridge for 3 to 4 days or freeze for up to 2 months. To reheat the chicken, preheat your oven to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes or until warm. For the creamy mushroom sauce, heat it in a pan over low heat. Stir often to avoid burning. If the sauce is too thick, add a splash of chicken broth or cream to loosen it. This way, you’ll keep all the flavor and texture of the dish. The chicken takes about 1 hour to 1 hour 15 minutes to cook. For safety, the internal temperature must reach 165°F (75°C). Cooking time varies based on the chicken's weight. A 3-4 lb chicken cooks in this range. Always use a meat thermometer for best results. Yes, you can prepare parts of this recipe ahead. You can make the herb paste and store it in the fridge. You can also cook the mushrooms and sauce, then refrigerate them. When ready to serve, reheat the chicken and sauce in the oven. Many sides go well with Herb Roasted Chicken. Here are some popular options: - Roasted seasonal vegetables like carrots or Brussels sprouts - Creamy mashed potatoes or garlic mashed cauliflower - A fresh side salad with greens and vinaigrette These sides balance the dish and enhance its flavors. You learned how to create a delicious and hearty dish with herb roasted chicken and creamy mushroom sauce. We covered the main ingredients, step-by-step preparation, and useful tips. You can customize the recipe with different herbs and cooking methods. Store leftovers properly to enjoy later. This meal is not just tasty; it’s also special for family gatherings. With these insights, you’ll impress your guests and make every bite count. Get ready to cook and enjoy!$

Herb Roasted Chicken with Creamy Mushrooms

A flavorful roasted chicken infused with herbs, served with a rich and creamy mushroom sauce.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Main Course

Cuisine American

Servings 4

Ingredients

1 whole chicken (3-4 lbs)
2 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh garlic, minced
1 teaspoon fresh lemon zest
to taste sea salt and freshly ground black pepper
8 oz button mushrooms, cleaned and sliced
1 cup heavy cream
1 2 tablespoons low-sodium chicken broth
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Begin by preheating your oven to 425°F (220°C). This high temperature will help achieve a beautifully crispy skin on the chicken.
In a small mixing bowl, combine the extra virgin olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, sea salt, and freshly ground black pepper. Stir until well blended to create a fragrant herb paste.
Gently loosen the skin of the chicken by sliding your fingers underneath it, being careful not to tear it. Rub the herb paste all over the chicken, ensuring to cover all surfaces as well as getting some underneath the skin for an extra burst of flavor.
Place the seasoned chicken breast-side up on a roasting rack in a roasting pan. Roast the chicken in the preheated oven for 1 hour to 1 hour 15 minutes, or until its internal temperature reaches 165°F (75°C) and its skin is a beautiful golden brown.
While the chicken is roasting, prepare the creamy mushrooms. In a skillet over medium heat, add a splash of olive oil. Once hot, add the sliced mushrooms and sauté until they are tender and lightly caramelized, about 5-7 minutes. Stir frequently for even cooking.
After the mushrooms have cooked, pour in the low-sodium chicken broth and allow it to simmer for 2-3 minutes, scraping any flavorful bits off the bottom of the skillet. Lower the heat and stir in the heavy cream, cooking for an additional 3-5 minutes until the sauce thickens slightly. Season with sea salt and freshly ground black pepper to taste.
Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute for a moist, flavorful chicken.
To serve, carve the roasted chicken into pieces and arrange them on a large serving platter. Generously spoon the creamy mushroom sauce over the top and finish with a sprinkle of chopped fresh parsley for a pop of color.

Notes

For an elegant touch, serve the carved chicken with additional creamy mushrooms drizzled around the platter.

Keyword chicken, herbs, mushrooms, roasted