PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
MUSHROOM & HERB CHICKEN
My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.
Nutrition Facts : Calories 228 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 698mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
ROAST CHICKEN WITH WILD MUSHROOMS & GARLIC BUTTER
John Torode's perfect Sunday roast is a succulent chicken with robust garlic mushroom flavours - serve with potatoes and all the delicious resting juices
Provided by John Torode
Categories Main course
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
- Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
- Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
- Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
- Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.
Nutrition Facts : Calories 967 calories, Fat 74 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 63 grams protein, Sodium 0.86 milligram of sodium
ROAST CHICKEN WITH HERBED MUSHROOMS
Steps:
- Heat the oven to 400 degrees F. Pat the chicken dry with paper towels. Season the cavity with salt and pepper. In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper. Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.) Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.
GARLIC AND HERB ROASTED CHICKEN WITH MUSHROOM GRAVY
I grow fresh herbs in my garden, so I'm always looking for ways to use them. I don't like a lot of onion in my gravy, so I simply slice an onion for flavoring the broth but remove the slices before making the gravy. Once I substituted peeled whole shallets (because I had a few laying around) for the onions, again removing them before making the gravy. Garlic lovers be sure to see notes within the recipe! This meal is best served with mashed potatoes and steamed vegetables.
Provided by Spankie
Categories Chicken
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F In ungreased 12x8" (2 quart) baking dish, combine mushrooms and onion; spread evenly in the bottom of the baking dish.
- Remove and discard giblets and neck (or save for another use) from the chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of the chicken cavity with seasoning salt.
- Close neck cavity by bringing loose skin over the opening and holding in place with metal skewer. Twist wing tips under back.
- In small bowl, combine butter, parsley, thyme, rosemary, and garlic; mix well. Spread over chicken and inside the cavity.
- I usually place additional fresh rosemary and thyme sprigs in the cavity before closing. With string, tie legs and tail together. Place the chicken in the baking dish over the mushrooms and onion.
- Bake at 325F 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. Don't pierce the skin too often or you'll lose some moisture in the breasts.
- Remove chicken from baking dish; place on serving dish or carving board. Cover and let stand 10 minutes before slicing.
- Remove mushrooms (and onion, if desired) into saucepan. Pour pan drippings into 2 cup measuring cup. Remove as much fat as possible from the top. Add enough chicken broth to equal 1 1/2 cups of liquid.
- Mix 1/4 cup water with flour and blend well.
- Over medium heat, add flour mixture to mushrooms, stirring to combine and cook for 2 minutes. Add some of the reserved liquid if necessary to keep from getting too pasty.
- Add remaining reserved liquid to the mushrooms, whisk gently and bring to a boil.
- Reduce heat slightly and cook gray until thickened. Season with salt and pepper as needed.
- Notes for garlic lovers: I cut the tops off two garlic heads (use more or less to your individual tastes and/or the amount of potatoes you're making) and place inside the chicken cavity before closing. Then, when making my mashed potatoes, I squeeze the garlic pulp into potatoes with some butter and chicken broth.
Nutrition Facts : Calories 353.7, Fat 25.3, SaturatedFat 7.9, Cholesterol 112, Sodium 118.9, Carbohydrate 4.1, Fiber 0.6, Sugar 1, Protein 26.2
ROAST CHICKEN WITH HERBS
Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).
- With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.
- Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.
ROAST CHICKEN WITH HERBS
Use extra roast chicken to make sandwiches or chicken salad.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- Place the rosemary, sage, marjoram, thyme, chives, bay leaves, and caraway on a chopping board. Chop everything together to achieve a uniform texture. In a small bowl, combine the herbs with 2 tablespoons of the lemon juice, the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.
- Clean the birds very thoroughly inside and out and dry all over with paper towels. Pour 3 tablespoons of the lemon juice over each chicken and inside the cavity. Rub the herb mixture all over the inside and outside of both birds. Place the reserved lemon rinds inside the cavities. Let the birds marinate in the refrigerator for at least 1 hour or up to 12.
- Preheat the oven to 450 degrees.
- Sprinkle the remaining teaspoon of salt and 1/4 teaspoon of pepper over both birds. Place the birds, breast side down, side by side, in opposite directions on an oiled rack over a roasting pan. Cook for 30 minutes, then turn the chickens breast side up and reduce the heat to 375 degrees. Cook an additional 30 to 40 minutes or until the skin is golden, juices run clear, and the internal temperature is 160 degrees. Allow the birds to rest for 15 to 20 minutes before carving and serving.
CHICKEN ROASTED WITH MUSHROOMS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Rub the chicken with olive oil and season it inside and out with salt and pepper.
- Quarter white or cremini mushrooms. Remove stems from shiitake mushrooms. Mix the mushrooms with the garlic, parsley and thyme; pack this mixture tightly into the cavity of the chicken. Tuck the wingtips behind the chicken and tie the legs together to secure the stuffing. Place the chicken on a rack in a roasting pan and place in the oven. Roast for an hour and 15 minutes.
- Remove the chicken from the oven and transfer it to a platter or cutting board. Pour all excess fat from the roasting pan and pour in the wine. Scoop the mushroom mixture out of the chicken and add it to the pan. Place the pan on top of the stove and heat, scraping the bottom of the pan. Season the mixture to taste with salt and pepper.
- Cut chicken in pieces and arrange on a platter. Spoon mushroom mixture around chicken and serve.
Nutrition Facts : @context http, Calories 859, UnsaturatedFat 37 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 16 grams, Sodium 1077 milligrams, Sugar 1 gram, TransFat 0 grams
More about "roast chicken with herbed mushrooms recipes"
ROAST CHICKEN WITH MUSHROOMS RECIPE - TODAY
From today.com
3.7/5 (74)Category EntréesAuthor Seamus Mullen
- 3. Season the chicken with salt, pepper and Herbes de Provence on all sides, then place on a roasting pan fitted with a rack.
- 4. In a mixing bowl, combine mushrooms, olive oil, vinegar and garlic, and season with salt and pepper to taste. Distribute the mushroom mixture around the chicken.
CREAMY HERB MUSHROOM CHICKEN (VIDEO)
From natashaskitchen.com
SKILLET HERB ROASTED CHICKEN - CAMPBELL SOUP COMPANY
From campbells.com
CREAMY PARMESAN HERB CHICKEN MUSHROOM (NO …
From cafedelites.com
HERBED ROASTED CHICKEN WITH QUINOA-MUSHROOM PILAF …
From kosher.com
ROAST CHICKEN WITH HERBED MUSHROOMS : RECIPES
From cookingchanneltv.com
ROASTED CHICKEN WITH CRISPY MUSHROOMS RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 Category Dinner, Easy, Weeknight, Main CourseServings 4-6Total Time 45 mins
RECIPE: ROASTED MUSHROOMS WITH SOUR CREAM, HERBS & LEMON
From valleytable.com
ROAST CHICKEN WITH HERBED MUSHROOMS RECIPE | TYLER FLORENCE
From foodnetwork.cel29.sni.foodnetwork.com
CHICKEN THIGH RECIPES TO ADD TO YOUR WEEKNIGHT ROTATION - FOOD …
From foodandwine.com
PERFECTLY GRILLED CHICKEN, ROASTED MUSHROOM LARB AND SPAGHETTI …
From nytimes.com
ROAST CHICKEN WITH HERBED MUSHROOMS - BIGOVEN
From bigoven.com
EASY ROAST CHICKEN WITH HERBS RECIPE - UNPEELED JOURNAL
From unpeeledjournal.com
TYLER FLORENCE'S ROAST CHICKEN WITH HERBED MUSHROOMS - YOUTUBE
From youtube.com
36 HEALTHY GRILLING RECIPES FOR SUMMER - YAHOO NEWS
From news.yahoo.com
POT-ROASTED CHICKEN WITH MUSHROOMS RECIPE - DAVID BOULEY
From foodandwine.com
ROASTED CHICKEN WITH LEMON HERB SAUCE AND SAUTEED …
From emerils.com
THE 10 MOST POPULAR RECIPES WE SHARED ON FACEBOOK IN MAY
From allrecipes.com
GARLIC AND HERB-ROASTED CHICKEN WITH MUSHROOM GRAVY
From pillsbury.com
You'll also love